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
- 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
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