Cannellini Bruschetta

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Cannellini Bruschetta

The cannellini bean is really the star in this quick little tapas recipe. I especially love the lemon that is combined along with the salty flavor of the olives. Here is the greater news--you can make up part of this recipe ahead of time so that it takes no time to put everything together.

  • Prep Time: 30 mins
  • Cook Time: 7-10 mins
  • Servings: Approx 25


  • 1 french loaf bagette, sliced into about 25-30 thin slices
  • 1 can(s) cannellini beans, drained and rinsed
  • 2 tbsp(s) olive oil
  • 2-3 tbsp(s) fresh-squeezed lemon juice
  • 1/2 tsp(s) finely grated lemon zest
  • 1/2 tsp(s) fresh rosemary herb, chopped
  • a bit of ground pepper
  • 1-2 clove(s) garlic
  • 1 pkg(s) sundried tomatos, julienned
  • 1 small container olive tapenade
  • Parmesan cheese, finely gratedand added to liking

Tips and Suggestions

A great appetizer for any occasion.


In a food processor or blender, add the beans, oil, lemon juice, zest, pepper and rosemary. Combine until roughly smooth (a few pulses). Set aside.

Spread bread on a cookie tray and drizzle with olive oil. Place in a 350 degree oven until toasted, about 7-10 minutes. While hot, take a garlic clove and rub on each toast.

Spread a layer of the cannellini bean mix on each toast. Add a layer of olive tapenade followed by a couple pieces of tomato. Grate a bit of Parmesan cheese over all and serve.

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