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White Bean Bruschetta

This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. --Kristin Arnett
Reviews (19)
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Rating | Posted
09/14/2010
Reviewed By: Jessica
Yum! The only thing I did different was heat it through before serving. Great alternative to basic bruschetta. Thanks!
09/07/2010
Reviewed By: Ashley
Yum! Add a dash of balsamic vinegar and some sun dried tomatoes for a little more flavor. Will definitely make this again!
08/26/2010
Reviewed By: bec78ca
YUM! Instead of putting this on the bread, I put it over penne pasta and added the goat cheese...my 2 year old gobbled it up...I used kalamata olives (are these the same as Greek?) and thought they were a little strong compared to the rest of the ingredients...but overall, yummy!
06/21/2010
Reviewed By: Holly
Fabulous! Love the addition of goat cheese! After assembled, I like to pop these back under the broiler for a minute or two. Every time I make these, there are no leftovers!
06/09/2010
Reviewed By: LINDA MCLEAN
Ok, I'll admit that I did cheat on this only because there's a brand of brushetta out there that just can't be beat. However, I did add the olives and beans and the addition of goat cheese in the appy is pure genius! My daughter is a goat cheese freak which is why this recipe caught my eye and needless to say, she loved it! Thank you so much Kristin and it will be back by popular demand this weekend!
06/01/2010
Reviewed By: laralou
perfect!
05/18/2010
Reviewed By: bignanners
my friend and family forcibly demand that I make this recipe time and time again. I altered it by toasting the bread with the goat cheese already on. I also usually omit the olives and replace the saltiness with some kohser salt. Also, 5oz goat cheese is about the minimum, you can probably use twice that...
04/23/2010
Reviewed By: lvmy2girls
4.5 stars from us. This was delicious but, the garlic was a little overpowering, and we love garlic. Very easy to make. Definately a re-make.
04/20/2010
Reviewed By: KIMSCOOKINGNOW
We really enjoyed this. I didn't have any goat cheese, so I subbed ricotta mixed with a little parmesan. I also added a splash of balsamic vinegar, which complimented the flavors nicely. We love bruschetta, and this was a nice change from my regular recipe. We will make this one again. Thanks.
04/19/2010
Reviewed By: pomplemousse
Very easy. I didn't have fresh basil, so I just used 1/3 less dry. I also don't have feta, so I used a boursin spread instead. I love feta, and I'm sure it's great with it, but the spread was good too. I had olives, but not many, so I put in what I had. Bf really liked this too. So easy, and nice to make. I ended up putting them back in the oven (it was off but extremely warm!) for a few minutes while waiting for bf to come home, and they were great warm, so don't be afraid to experiment with toasting them after too. thanks for the recipe!
04/19/2010
Reviewed By: Sally H.
We all loved it - parents and kids alike! I followed the recipe pretty close to exactly. The only changes I made were to use less olive oil in the tomato-bean mixture. Also, instead of brushing the bread slices with olive oil, I have olive oil cooking spray that I quickly sprayed over the bread before broiling. I placed my bread on the second shelf down on the oven because it burns quickly under the broiler. The fresh basil gave it a very fresh taste! I expect I will be making this one again. Thanks!
02/08/2010
Reviewed By: GOBUCKS
I have made these several times now and always have people ask for the recipe! They are delicicous! I use the Pilsbury french loaf, roll it in an Italian dried herb mix (parsley, basil, oregano, garlic, and onion powders), then bake the bread. It gives the bread a little color and extra flavor!
07/06/2009
Reviewed By: Noodles
made as is except dried basil instead of fresh. yummy, great reviews from guests! i accidentally added the cheese/topping prior to baking; it actually came out deelish. think i'll make this again but w/ whipped cream cheese.
06/01/2009
Reviewed By: SPARKS84
Just fantastic. We paired this with a lentil salad. This will sooooo be a favorite in my cookbook. Great job Kristin! One thing to remember is that the olives make up for a lot of the saltiness so go easy on the salt (if you add any at all).
09/14/2008
Reviewed By: A.Z.
This was a very nice appetizer, and quite easy. I did make a few changes - added Rosemary and mashed some of the beans as per another posters suggestion. I used a whole grain french bread which gave it a really nice additional flavor. I also used a cream cheese/sour cream and fresh herb cheese instead of the chevre for my personal tastes.
08/20/2008
Reviewed By: SunnyByrd
Excellent. I added just a little rosemary because I had rosemary going on with the rest of my meal. Next time I might mash a few of the beans to bind this just a bit. Thanks!
08/16/2008
Reviewed By: amoramor
You must make this recipe!! This is incredibly flavorful -- I know I will make this over and over again. The goat cheese adds a really nice flavor. I used cannellini beans instead of great northern, since that's what I had on hand. It made enough "topping" that I saved half the recipe and will be making it again tomorrow night, adding in balsamic (as another reviewer suggested), to do a taste test between the regular recipe and adding that ingredient in.
01/06/2008
Reviewed By: jenndoll
I served this recipe on Christmas and it was a huge hit! I added a few touches to it. I added about two tablespoons of balsamic to the mixture along with some fresh, coarsley grated parmigiano reggiano cheese. I picked up a baguette from my local Panera to make the crostini. TDF!
12/10/2007
Reviewed By: monika
Excellent! I was looking for a recipe to recreate a white bean bruschetta i had at an Italian restaurant (Po in W. village) and it was delicious and so easy to make. It was definitely a crowd pleaser and easy to do in a crunch.
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