White Bean & Walnut Bruschetta
Okay I know I said several times how much I don't like beans, but now I keep posting bean recipes I like. Because I do like some beans or like them in some forms. I just can't imagine being a person who would enjoy some beans poured on top of a salad with nothing else done to them. But made into bruschetta like this? Yes yes yes. The vinegar, tomatoes, walnuts, garlic, thyme and fresh basil do something magical to the beans. I didn't want to share the leftovers with E. We ate it on top of some zucchini garlic bread I made, which I will post about soon.
If this sounds good, you might also like:
Black Bean Confetti Salad
Back On Track Wheat Berry and Chickpea Salad
Triathalon Tostadas
Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt
White Bean & Walnut Bruschetta
Adapted from Eat, Drink & Be Vegan
Makes 4-6 servings
Crusty bread, sliced
1 cup cooked navy beans
2 tsp red wine vinegar
3/4 cup tomatoes, minced
1/3 cup walnuts, chopped
1 clove garlic, minced
1 tbsp olive oil
1/4 tsp sea salt
freshly ground black pepper, to taste
1 tsp dried thyme
1/4 cup fresh basil, chopped
Preheat oven to 425F. Line a baking sheet with parchment paper. Place bread slices on baking sheet and bake for 3-4 minutes to slightly toast. Remove from oven, but keep temperature at 425F, and let bread cool while preparing bean mixture. In a bowl, mash 1/2 cup beans with vinegar. Add remaining ingredients and mix to combine well. Once bread is cool, spoon mixture onto bread slices, portioning mixture as desired. Bake for 6-8 minutes, until the topping is warmed through. Do not over bake, since the beans can dry out.
White Bean & Walnut Bruschetta
Okay I know I said several times how much I don't like beans, but now I keep posting bean recipes I like. Because I do like some beans or like them in some forms. I just can't imagine being a person who would enjoy some beans poured on top of a salad with nothing else done to them. But made into bruschetta like this? Yes yes yes. The vinegar, tomatoes, walnuts, garlic, thyme and fresh basil do something magical to the beans. I didn't want to share the leftovers with E. We ate it on top of some zucchini garlic bread I made, which I will post about soon.
If this sounds good, you might also like:
Black Bean Confetti Salad
Back On Track Wheat Berry and Chickpea Salad
Triathalon Tostadas
Black Bean, Zucchini & Olive Tacos with Garlic-Lemon Yogurt
White Bean & Walnut Bruschetta
Adapted from Eat, Drink & Be Vegan
Makes 4-6 servings
Crusty bread, sliced
1 cup cooked navy beans
2 tsp red wine vinegar
3/4 cup tomatoes, minced
1/3 cup walnuts, chopped
1 clove garlic, minced
1 tbsp olive oil
1/4 tsp sea salt
freshly ground black pepper, to taste
1 tsp dried thyme
1/4 cup fresh basil, chopped
Preheat oven to 425F. Line a baking sheet with parchment paper. Place bread slices on baking sheet and bake for 3-4 minutes to slightly toast. Remove from oven, but keep temperature at 425F, and let bread cool while preparing bean mixture. In a bowl, mash 1/2 cup beans with vinegar. Add remaining ingredients and mix to combine well. Once bread is cool, spoon mixture onto bread slices, portioning mixture as desired. Bake for 6-8 minutes, until the topping is warmed through. Do not over bake, since the beans can dry out.
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