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White Bean Bruschetta

A pineapple jalapeño vinaigrette brings sweet and heat to the creamy beans, tomatoes, and ribbons of romaine. Serve traditionally with crostini or other crisp, or atop salad greens, this versatile and vibrant dish speaks of summer.

Prep Time: 20 minutes (add prep time if using cooked dried beans vs canned)

Yield: 3 cups


1 Crusty French Baguette (sliced, place single file on baking sheet, drizzle with olive oil, bake at 350 degrees for 7 total minutes, flipping toast midway through cooking time)

Bean Salad:

Place in large glass bowl:

16 ounces white cannellini beans, rinsed and thoroughly drained *

3 large ripe tomatoes, seeded, medium dice

1/4 cup chopped fresh flat leaf parsley

1 cup chiffonade green tops of romaine lettuce

Toss gently, then add in Lemon Pineapple Vinaigrette dressing. Add in 1/2 cup shredded parmesan cheese. Refrigerate for several hours for best flavor.

Lemon Pineapple Vinaigrette Dressing:

Whisk together:

1/3 cup olive or vegetable oil1 Tbsp finely chopped garlic

2 tbsp lemon juice

3 garlic cloves, crushed

2 tbsp chopped fresh oregano

1 tsp white pepper

1/2 tsp black pepper

scant amount red pepper flakes

1/2 cup crushed pineapple with juices (use frozen pineapple, thawed, if desired)

1-2 tbsp diced pickled banana or jalapeño peppers (optional)

salt to taste

1/2 cup shaved parmesan cheese, carefully stirred in after vinaigrette.

Serve on toasted baguette slices or as desired. Store in refrigerator for up to 3 days.

  • Note: If using dried beans, soak 8 ounces cannellini beans overnight in salted water. Drain water, place cannellini beans in 48 ounces of water with one tsp salt, cooking til fork tender but not overdone. May also use pressure cooker to prepare dried beans according to directions.

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