These super versatile and yummy White Bean Bruschetta with Garlicky Greens are the perfect little Italian-inspired appetizer for your spring and summer get-togethers. And they come together in just 30 minutes!
I originally shared this recipe on June 10, 2012. I have updated the images and some of the text today.
This is a classic Italian grilled bread antipasti with white bean and leek puree that can be easily be adapted to whatever you have on hand. Like I had some pepperoni hanging around and decided to chop that up and add it to the mix and it was such a delicious and welcome addition.
Although we still have snow on the ground here in Vermont that doesn’t stop me from dreaming about all the potlucks, picnics, al fresco dining and casual summer entertaining events coming our way very soon (fingers crossed). So it is important to have a few simple noshes in your recipe repertoire. Here is one I go to again and again because it is awesome.
First I chopped up some leeks which I had left-over from a photo shoot. If you haven’t used leeks before, you can always check out this post here to see the step by step photos of how to clean a leek. Normally I would have used slowly cooked onions as the base of the puree, but like I said this recipe is versatile.
This white bean puree could not be any simpler to make… just sauteed leeks (or onions) and garlic, throw in some white beans and then puree them in your food processor. You will want to eat this with a spoon (don’t ask me how I know.)
We also had baby spinach this week in our CSA, so that’s what I used for the garlicky greens. Though beet greens and chard would be great too. If you use chard, finely chop the stems and add them into the Dutch oven with the garlic.
Folks, I will tell you one of the best things about this recipe is how everything comes together so well. The creamy, almost buttery, white bean and leek puree spread on top of the crispy grilled bread is amazing. Gah, the char taste, it’s such a great contrast with the sweetness of the bean puree.
But then you top it with those bright garlicky greens and that salty, smoky pepperoni and WOW you really have something so special!
Check out a few of my other favorite appetizer recipes to get you through this Spring and Summer…Print
These super versatile and yummy White Bean Bruschetta with Garlicky Greens are the perfect little appetizer for your Spring and Summer get-togethers. And they come together in just 30 minutes!
- 5 tablespoons extra-virgin olive oil, divided
- 1 ½ cups chopped leeks, tender part only,cleaned and drained
- 2 tablespoons chopped garlic, divided
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground pepper, divided
- 2 14-ounce cans no-salt added cannellini beans, such as Eden, drained and rinsed
- 2 large bunches tender cooking greens, such as chard and beet greens, leaves chopped and washed, stems chopped and separated
- 1 large baguette, sliced on a slight bias into 24 rounds
- ½ cup diced smoked pepperoni
- Place 2 tablespoons oil in a medium skillet followed by leeks, 1 tablespoon garlic, 1 ¼ tsp salt and ½ teaspoon pepper and place over medium heat. Cook, stirring often until the leeks are softened but not browned, about 5 minutes. Stir in beans and cook, stirring often until heated through, about 3 minutes. Transfer to a food processor and puree until smooth.
- Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the remaining 1 tablespoon garlic, chopped greens’ stems, the remaining ¾ teaspoon salt and the remaining ¼ teaspoon pepper and cook, stirring often until the garlic is fragrant and the stems are softened slightly, 1 to 2 minutes. Add chopped green leaves and stir until combined with the garlic mixture. Cover, increase heat to high and cook until the greens are wilted and tender, about 2 minutes longer. Remove from the heat.
- Just before serving, preheat grill to medium heat. Meanwhile, lightly brush the remaining 1 tablespoon oil over the baguette slices and grill over medium heat until lightly toasted. Top the grilled bread with the puree, the greens and pepperoni.
- Serving Size: 1 bruschetta
- Calories: 93
- Sugar: 1 g
- Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
Here are the original images associated with this blog post.