Crispy Sheet Pan White Bean and Rosemary Bruschetta
Italian-style roasted white beans with herbs served on toasted bread. Perfect appetizer that's crispy, flavorful, and ready in 25 minutes.
Ingredients
- 2 cans cannellini beans, drained and rinsed
- 6 thick slices rustic bread
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup sun-dried tomatoes, chopped
- 2 tbsp balsamic vinegar
- Fresh rosemary sprigs for garnish
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper
Pat cannellini beans dry and toss with 2 tbsp olive oil, minced garlic, chopped rosemary, salt, and pepper
Spread beans on one side of the sheet pan and roast for 15 minutes
Brush bread slices with remaining olive oil and add to the other side of the sheet pan
Continue roasting for 8-10 minutes until beans are golden and bread is crispy
Remove from oven and immediately toss beans with sun-dried tomatoes and balsamic vinegar
Spoon warm bean mixture over toasted bread slices and garnish with fresh rosemary sprigs
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