How to make the white bean spread ahead of time:

As most dips and spreads, this white bean spread will last in the fridge anywhere from 3 to 4 days. When completely cooled, transfer to a sealable container and place in the fridge until ready to serve.

White Bean Bruschetta with Garlicky Greens

Name: White Bean Bruschetta with Garlicky Greens
Prep time: 30 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Cuisine: Italian
Ingredients: 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

Description

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!

Ingredients

Units Scale

5 tablespoons extra-virgin olive oil, divided
1 1/2 cups chopped leeks, tender part only,cleaned and drained
2 tablespoons chopped garlic, divided
2 teaspoons kosher salt, divided
1/2 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
1/2 cup diced smoked pepperoni

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Instructions

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.

Notes

Cooking Tip:

If you don’t have a grill or it’s not grill season yet you can toast the bread in the over or on a grill pan/skillet. To toast the bread in the oven, preheat it to 350 degrees F. Lay the oiled bread slices out in a single layer on a rimmed baking sheet, then toast for about 10 minutes, flipping halfway through.

Otherwise, heat a medium skillet over medium, then place oiled bread slices in pan (in batches if necessary) and toast for 1 to 2 minutes per side (watch closely).

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: appetizer
Method: Stove Top/Grill
Cuisine: Italian

Nutrition

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