Bruschetta with White Beans and Walnuts

Time

prep 0:15       total 0:15

Yield

6 servings

Ingredients

Ingredients

1/3 cup walnuts
1 can (1 lb.) white kidney beans
2 cloves garlic, peeled
1-1/2 tsp. lemon juice
1/4 cup extra virgin olive oil
6 slices rustic Italian bread, 1/4-inch thick slices

Instructions

Preheat oven to 350°F. In a shallow baking dish toast the walnuts until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince the garlic and purée with the beans, lemon juice and 1 tablespoon of oil until smooth. Toast the bread and drizzle with 2 tablespoons oil. Divide purée among the toast and top with the walnuts. Drizzle remaining tablespoon olive oil over bruschetta and garnish with chopped parsley.

Author's Comments

This is fast and easy to make! People thought I put a lot of work into it (NO WAY)!

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6 Recipe Reviews

Rick Holsman

Rick Holsman reviewed Bruschetta with White Beans and Walnuts on April 7, 2001

It was fast to make! We made them for a party at the office. They were a big hit and people asked me for the recipe. I told them to check out foodgeeks to get it.
Keep up the great work!
Jon

Jon reviewed Bruschetta with White Beans and Walnuts on February 14, 2004

We had a small party last night and my wife saw this recipe and had the makings on hand and thought to try it. They were good and she said fast to make. Our friends could not figure out what they were or how to make them. But they were all gone at the end of the night.
Jane Pullman

Jane Pullman reviewed Bruschetta with White Beans and Walnuts on August 30, 2004

I made them when we a pool party this summer. I was looking for something that would hold up with out keeping cold. They were great and fast to make and held up very well out by the pool.
Every one enjoyed them and asked how I came up with white beans and walnuts? I won't tell
Thank you
barbmyers

barbmyers reviewed Bruschetta with White Beans and Walnuts on August 26, 2010

This bruschetta is simple but can be dressed up. Instead of parsley, I added a sage leaf and drizzled honey on the top. I also added kosher salt to the bean puree and a a sprinkle of fleur de sel on top. This recipe is a solid base for lots of creativity.
barbmyers

barbmyers reviewed Bruschetta with White Beans and Walnuts on August 26, 2010

For anyone who can't eat nuts, you can substitute a slice of fresh tomato on top with 1-2 leaves of basil, plus some finishing salt.
ryansnyder

ryansnyder reviewed Bruschetta with White Beans and Walnuts on September 9, 2010

I'm a big fan of white bean purees like the one featured in this Bruschetta. Another solid recipe Einar! :)