Roasted Garlic, White Bean & Roasted Tomato Bruschetta
Simple, fresh bruschetta with roasted garlic, wilted sangria tomatoes, creamy cannellini beans, and shaved Pecorino.
"Simple, colorful, and bursting with flavor — this bruschetta is pure Italian sunshine on a slice!" - Alexia
Ingredients
- 30 cloves fresh garlic (roasted, see directions below)
- 2 cups extra virgin olive oil
- 4 cups sangria tomatoes (red, yellow, and orange, roasted, see directions below)
- 2 cans cannellini beans (do not drain)
- 1/4 cup fresh chopped parsley
- 1/2 cup shaved Pecorino Romano cheese
- Cracked black pepper (to taste)
- Sea salt (to taste)
- Garlic salt (to taste)
- 1 loaf Italian bread (sliced, grilled or toasted)
Instructions
Roast the Garlic
Add 30 cloves of fresh garlic into an oven-safe dish. Pour in enough extra virgin olive oil to cover the garlic. Season to taste with sea salt and cracked black pepper. Roast in a preheated 375°F oven for about 30 minutes, until lightly golden brown and fork-tender. Set aside.
Roast the Tomatoes
Add the sangria tomatoes (red, yellow, and orange) into an oven-safe dish. Season with sea salt and cracked black pepper, and drizzle with olive oil. Roast at 375°F for about 1 hour, until wilted and slightly charred. Remove and let cool.
Toast the Bread
Slice the Italian bread into 1/2-inch pieces. Drizzle both sides with olive oil and toast in a hot pan until golden and crisp on both sides.
Combine Beans, Garlic, and Tomatoes
In a large oven-safe dish, combine the roasted garlic, roasted tomatoes, and cannellini beans with their liquid. Season to taste with cracked black pepper and garlic salt. Mix well, then bake uncovered for 35 minutes at 375°F. Remove from the oven and let rest for 10 minutes.
Assemble the Bruschetta
Spoon the roasted garlic, tomato, and bean mixture over the toasted bread. Garnish with lots of fresh chopped parsley and top with shaved Pecorino Romano cheese.