Garden Tomato and White Bean Bruschetta with Herb Oil
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When your garden tomatoes hit peak ripeness, this Tuscan-inspired bite lets them shine. Creamy white beans mashed with garlic form a silky base, crowned with jewel-bright tomatoes and a bright herb oil. It’s the kind of appetizer that tastes like a warm afternoon in the vegetable patch — simple, generous, and impossible to stop eating.
⏱ Prep 20 min🔥 Cook 8 min👥 Serves 6📊 Level Easy
Ingredients for 6 people
1 baguette or rustic country loaf, sliced into 12 pieces (about 300g)
1 can (14 oz / 400g) cannellini beans, drained and rinsed
2 cloves garlic (1 minced, 1 halved for rubbing)
3 tbsp (45ml) extra-virgin olive oil, plus more for drizzling
Toss the diced tomatoes with 1/4 teaspoon salt in a bowl and set aside for 10 minutes to release their juices, then drain off the excess liquid.
Make the herb oil: blitz the parsley, half the basil, and 2 tablespoons olive oil in a small blender (or finely chop and stir together) until bright green and loose. Set aside.
In a bowl, mash the cannellini beans with the minced garlic, lemon juice, 1 tablespoon olive oil, and a pinch of salt. Leave it slightly chunky for texture.
Heat a griddle pan or grill over medium-high heat. Brush the bread slices with olive oil and toast 2–3 minutes per side until golden with char marks.
While still warm, rub each toast with the cut side of the halved garlic clove for a gentle aromatic hit.
Spread a generous layer of the white bean mash onto each toast.
Spoon the drained tomatoes over the beans, then scatter with the remaining torn basil.
Drizzle with the herb oil, finish with flaky salt and black pepper, and serve immediately while the toast is crisp.
