Cabbage & White Bean Garlic Bread Bruschetta
Knock-your-socks-off cabbage and cannellini beans piled onto garlic-butter toast; finished with Parmigiano.
"This is a meal in itself — rich, garlicky, and straight from the heart. MANGIARE!" - Alexia
Ingredients
- 1/2 head cabbage (thinly sliced)
- 2 (15.5 oz) cans cannellini beans (undrained)
- 8 cloves fresh garlic (3 minced for garlic bread, 5 sliced for cabbage mixture)
- 1/2 stick salted butter (room temperature)
- Red chili flakes (to taste)
- Garlic salt (to taste)
- Garlic powder (to taste)
- Cracked black pepper (to taste)
- 1/4 cup fresh chopped parsley
- Water (as needed)
- Extra virgin olive oil
- 2 tbsp grated Pecorino Romano cheese (for butter mixture)
- Additional grated Pecorino Romano cheese (for topping)
- Shaved Parmigiano Reggiano cheese (for garnish)
- 1 loaf Italian bread
Instructions
Cook the Cabbage and Bean Mixture
In a sauté pan, heat olive oil over medium heat. Add 5 cloves of thinly sliced garlic and red chili flakes to taste. Sauté until the garlic is slightly browned. Add the thinly sliced cabbage and slowly pour in small amounts of water to help it steam down. Season with garlic salt and cracked black pepper, adding more water as needed until the cabbage is tender and wilted.
Add the Beans
Add the cannellini beans (with liquid) to the cabbage mixture. Season again with cracked black pepper and cook on low, stirring occasionally, until the liquid reduces and the mixture thickens. Finish by sprinkling with grated Pecorino Romano cheese and set aside.
Prepare the Garlic Butter
In a bowl, combine 1/2 stick of room-temperature butter, 3 cloves minced garlic, cracked black pepper, fresh parsley, a drizzle of olive oil, 2 tablespoons grated Pecorino Romano, and 1 teaspoon garlic powder. Whip together until smooth.
Make the Garlic Bread
Slice the Italian bread into 1/2-inch slices. Spread the garlic butter mixture evenly on each piece. Place the slices on a cookie sheet and bake at 375°F until golden brown and toasted.
Assemble the Bruschetta
Top each piece of garlic bread with a generous spoonful of the cabbage and white bean mixture. Garnish with shaved Parmigiano Reggiano cheese and a drizzle of olive oil before serving.