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A Bountiful Zesty Lemon Garlic Appetizer
This original recipe of Vegan Creamy Garlic White Bean Bruschetta is robust with flavor. Loving the olive oil and hemp seed creaminess with blended fresh garlic, hot pepper flakes, basil, lemon and lemon zest. This makes for a full gourmet appetizer paired with fresh English sliced crispy cucumbers and shredded sweet carrot. Truly a must try for any BBQ or Holiday pre-nosh before dinner. Depending on the amount of heat and garlic you want to add to this recipe it is an appetizer the whole family can enjoy. Make a double batch cause it will go fast.
A Little History On White Bean Bruschetta
Most people have had the well known Italian, tomato, olive oil, garlic, salt and basil bruschetta but most haven’t had white bean bruschetta. There are many recipe varieties for this very tasty appetizer. Although, the first time I had this version of white bean bruschetta was in Sarasota Florida at a speakeasy restaurant. I think I did over justice to the recipe and I really like mine better.
As history goes for the name and origin of bruschetta it is believed that bruschetta derived from a verb from the Roman dialect called ‘bruscare‘. It literally means exactly what it is and that is to roast over coals. This is because the bread is toasted over a grill. When it is done one takes a whole clove of garlic and rubs it onto the crunchy surface, shredding the garlic over it. Truly delicious! Then it is topped with a mixture of chopped tomatoes, quality olive oil, salt, pepper and sometimes fresh basil.
In this case we are using white beans. White beans originated in Peru and spread out through South America and through exports and trade they made their way to Italy. Italians loved them so much they were the first to cultivate them and grow them commercially. They particularly loved the white kidney bean called the cannellini bean by the Italians, also know in science as the Phaseolus Vulgaris. Who would have thunk an bean could have so many names.
Regardless of it’s many names it is a well cherished food of the Italian cuisine. Being that as it may it has made it’s way into the many desired toppings of bruschetta recipes. Not only is it very delicious it is so nutritious and full of fiber, copper, folate, iron and protein. Do tryout a white bean bruschetta recipe and see for yourself. Let me know what you think.
How To Toast or Grill Sliced Baguettes For Bruschetta
First have a clove of pealed garlic ready for each slice of baguette. The garlic will be rubbed down to a small piece so it’s good to have plenty of garlic pealed and ready.
Preheat a toaster oven or oven, griddle pan or barbecue (use the grill side of the barbecue) on high.
Place 3/4 inch sliced baguette on grill on the barbecue or griddle pan and cook each side until nicely toasted to a golden brown. Do the same in a toaster oven or oven on broil turning over on each side until golden brown.
When done remove from heat and rub the surface of the toasted bread with a fresh clove of garlic. Then top it with the bruschetta mixture and garnish.
How To Make Creamy Sauce For Vegan Creamy Garlic White Bean Bruschetta
First drain and rinse your white bean of choice. Let them drain while you are finishing the sauce and prepping the vegetables.
You can use Italian cannellini beans, northern beans or navy beans. I have used northern beans for this recipe. They are smaller then cannellini beans and fit on smaller slices of toasted baguette better. I find they also digest better for me as well.
Then when making this recipe I blend together in my blender ( I use Ninja 770BL Mega Kitchen System) the olive oil, fresh garlic, lemon juice, hemp seeds and salt. Blend until it is smooth and you can see little bits of red pepper flakes.
Put the mixture in a bowl and add the beans, lemon zest, dried basil or fresh basil if desired ( add 1 1/2 tablespoons of chopped fresh basil) and stir together. Then add the larger items of shredded carrot and sliced cucumber.
Mix all together gently so as not to smash the beans. It is now ready to serve on your grilled or toasted sliced baguettes with extra shredded carrot and parsley garnishes.
I hope you like this tasty Italian original recipe that I have created for you as much as we do. Enjoy!
More Recipes You May Like:
Vegan Pasta Salad With Italian Balsamic Dressing Recipe
Vegan Mediterranean Stuffed Zucchini Boat
Vegan Lentil Porcini Bolognese Sauce
Rich Dark Chocolate Salted Olive Oil Cookies
Print
Vegan Creamy Garlic White Bean Bruschetta
- Prep Time: 10 minutes
- Cook Time: 4 to 6 minutes
- Total Time: 16 minutes
- Yield: 6 to 8 servings 1x
- Category: Appetizer
- Method: Grill or Broil
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Creamy Garlic White Bean Bruschetta is one of my original recipes and we’re loving it. This tasty mixture of white bean, good quality olive oil, garlic, lemon, lemon zest, salt, hemp seed and red pepper flakes makes for a perfect blend with fresh cucumbers, shredded sweet carrots and fresh parsley. Put this onto a grilled and fresh garlic rubbed slice of baguette and you are ready for a true Italian experience. This recipe makes 6 to 8 single slice servings.
Ingredients
Vegan Creamy Garlic White Bean Bruschetta
- 1 Baguette
- 2 to 3 full heads of Fresh Garlic (pealed and whole cloves for rubbing on toasted or grilled baguette slices)
- 1 can Cannellini Beans or Northern Beans, drained and rinsed
- 3 Tbsp Olive Oil
- 1 1/2 Tbsp Lemon Juice
- 1 Tbsp Hemp Seeds
- 2 to 3 cloves Garlic (add more garlic if you like a strong garlic flavor)
- 1/4 tsp Red pepper Flakes
- 1/4 tsp Sea Salt or to taste
- 1 to 1 1/2 tsp Lemon Zest (more if you like lemon)
- 1/2 tsp dried Basil
- 1/4 cup shredded carrot
- 1/2 thinly sliced Cucumber, pealed
Instructions
Vegan Creamy Garlic White Bean Bruschetta
- Preheat grill, barbecue grill or broiler if using oven or toaster oven.
- Slice baguette into 3/4 inch slices. Set aside.
- Drain and rinse the can of beans. Drain in a sieve and set aside
- Mix together in a smoothie blender ( I use the Ninja BL770 Mega Kitchen System) the olive oil, lemon juice, hemp seeds, garlic, red pepper flakes and sea salt. Blend all together until creamy.
- Put the beans in a bowl and add the blended creamy mixture. Add the lemon zest and dried basil. Mix together gently so as not to smash the beans. .
- Add the sliced pealed cucumber and shredded carrot. Stir Lightly together.
- Place bread slices on griddle, grill or in oven on broil on sheet pan and cook for 2 to 3 minutes on each side until golden brown. If you are using a griddle or barbecue grill (use the grill side of the barbecue on high heat) grill until golden brown on each side. Grill timing all depends on the heat of the grill.
- Have fresh pealed garlic cloves ready for guests to rub all over the surface of the grilled bread. Then add the white bean mixture on top of that.
- Leave bruschetta mixture on the side for guests to serve themselves or spoon the mixture onto the grilled or toasted bread right before serving.
- Add extra garnishes of cucumber. shredded carrot and parsley.
- Enjoy!
Notes
Sauce with added beans can be made a day ahead. Add the lemon zest, dry or fresh basil, shredded carrots and cucumbers to mixture before serving.
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