White Bean Bruschetta (Pepperoni, Onion & Mozzarella)
Appetizer, Bruschetta
Simple

White Bean Bruschetta (Pepperoni, Onion & Mozzarella)

Party-favorite white bean bruschetta with caramelized onions, crisp pepperoni, mozzarella, and grape tomatoes.

"The perfect bite — creamy beans, crispy pepperoni, and that little pop of tomato. OH SO GOOD!" - Alexia

40 Minutes
Total Time
6
Servings
Simple
Level

Ingredients

  • 1 French baguette
  • 2 (15.5 oz) cans cannellini beans (undrained)
  • 1/4 lb thinly sliced pepperoni
  • 1 cup grated Pecorino Romano cheese
  • 1 cup shredded whole milk mozzarella
  • 1/2 cup extra virgin olive oil (divided)
  • 1 sliced Vidalia onion
  • Garlic salt (to taste)
  • Cracked black pepper (to taste)
  • Red chili flakes (to taste)
  • Water (as needed)
  • 1/4 cup fresh chopped parsley
  • 1 pint grape tomatoes (cut in half)
  • Cooking spray
  • Sea salt (to taste)

Instructions

1

Prepare the Baguette

Line a cookie sheet with parchment paper and spray with cooking spray. Slice the baguette into 1-inch angled pieces. Season with sea salt and cracked black pepper, drizzle with olive oil, and mix to coat. Toast in a preheated 375°F oven for a few minutes until lightly golden, then set aside.

2

Caramelize the Onions and Cook the Pepperoni

In a large pan, heat 6 tablespoons of olive oil. Add the sliced Vidalia onion and season with garlic salt and cracked black pepper. Cook low and slow, adding small splashes of water as needed to help caramelize. Once the onions are soft and golden, add the sliced pepperoni and cook until slightly crispy.

3

Add Beans and Season

Add the cannellini beans with their liquid to the pan. Season with red chili flakes and stir in grated Pecorino Romano. Lightly mash the beans with a fork or masher for a creamy texture. Reduce on low heat until the mixture thickens into a paste-like consistency.

4

Assemble the Bruschetta

Spoon about 1 tablespoon of the bean mixture onto each toasted baguette slice. Top with shredded mozzarella, half a grape tomato, and a sprinkle of Pecorino Romano. Garnish with chopped parsley and a drizzle of olive oil.

5

Broil and Serve

Place the bruschetta under the broiler for a couple of minutes until the cheese is melted and bubbly. Remove from the oven, garnish with more parsley, and serve warm.