Indigenous Engagement

Lemon Garlic White Bean Bruschetta

YIELD: 4 servings, 2 pieces per serving, 150 g per serving

White bean bruschetta

1 cupwhite beans, cooked
1/4 cupcherry tomatoes, diced small
2 tbspwhite onion, diced small
1 tbspgarlic, minced
2 tbsplemon juice
2 tbspparsley, chopped
1/3 cupparmesan, shredded
8 slicesbaguette, sliced 1/2” at an angle
1/3 cupolive, extra virgin
1 tspsalt
1/2 tspblack pepper, ground
1 tsplemon zest


Parmesan, grated
Parsley, chopped

Lemon zest

  1. Preheat the oven to 180°C/350°F.
  2. Brush the olive oil onto both sides of the bread. Set remaining oil aside.
  3. Mash half the beans in a bowl. Add the remaining oil and lemon juice into the bowl, and mix. Add the tomatoes, onions, garlic, parsley, and parmesan to the bowl. Mix to combine.
  4. Preheat a large pan over medium heat.
  5. Place the baguette slices into the pan, turning once the bread is golden brown, about 1 minute.
  6. Place the slices on a parchment-lined baking sheet. Top each slice with 1/4 cup of the bean mixture. Sprinkle each slice with a little extra parmesan.
  7. Bake until the top is golden brown, about 10 minutes.
  8. Remove the bruschetta from the oven, and garnish each with chopped parsley and lemon zest.