Global Veg » A Culinary Journal

White Bean Bruschetta


Growing up, I used to always wonder at how the great cooks in my family would never use a recipe. It was always “a little bit of this, and a little bit of that.” Pinning down a recipe with exact measurements was pretty difficult.

Now I realize that sometimes, it just does not matter. It hardly makes a difference whether you use three quarters or a half teaspoon of cumin seeds. Using 3 cloves of garlic instead of 2, no big deal. A handful of fresh herbs- not a quarter cup or 2 tablespoons. Don’t worry. It’s all good. Just be careful with the salt and chiles!

Like with Indian food, Italian food is a great cuisine to cook without detailed recipes. You can’t go wrong especially when the recipes include olive oil, garlic, and fresh herbs.


Today’s dish is one I usually cook without a recipe because the ingredients are conducive to that. I just made sure to follow these guidelines-

  1. Not too liquidy, as I wanted this to be served over grilled bread
  2. A strong presence of fresh basil
  3. Slightly spicy

I had farmer’s market tomatoes, basil and garlic. I wanted to use them right away, not giving them time to lose their enhanced flavor through refrigeration. I picked up some fresh bread and made this for a satisfying vegan dinner.



White Bean Bruschetta


  1. 2 Tablespoons Olive Oil
  2. 2 -3 cloves of garlic
  3. 1 pound tomatoes, finely chopped
  4. 1 pound cooked cannellini beans (white beans)
  5. 1/8 teaspoon red chili flakes
  6. 1/2 teaspoon salt (to taste)
  7. 1/4 cup chopped fresh basil
  8. Fresh bread, sliced and toasted


  1. Heat olive oil.
  2. Add garlic and sauté for a few minutes.
  3. Add tomatoes and let cook until broken down.
  4. Add cannellini beans and mix well. Continue to cook on low-medium heat for about 10 minutes.
  5. Add salt and chili flakes.
  6. Garnish with fresh basil.
  7. Serve over your favorite fresh bread, sliced and toasted.

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