Pair with Reds

Cannellini & Tomato Bruschetta



  • 6 slices whole grain bread (1/2 inch thick)
  • 1 15 oz can of cannellini beans, drained
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 Tbsp chopped thyme
  • 1 Tbsp extra virgin olive oil plus more for brushing bread
  • ¼ tsp red pepper flakes
  • 4 oz sundried tomatoes in oil, julienned
  • 4 oz ricotta salata
  • 1 Tbsp chopped oregano
  • Sea salt to taste


    Brush bread slices with olive oil and grill or toast.

    In a food processor puree to smooth cannellini beans, lemon zest, lemon juice, thyme, olive oil and red pepper flakes.

    Add salt to taste.

    Spread bean puree on each piece of toast and top each piece with sundried tomatoes and ricotta salata.

    Garnish with chopped oregano and sprinkle with salt if desired.



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