Ingredients
Units
Scale
- 1 16-ounce loaf rustic bread - enough to yield about 20 slices
- 1/2 of a Vidalia onion - enough to yield 3/4 cup finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 large garlic clove, peeled
- 1 15.5-ounce can white beans - enough to yield 1 3/4 cups
- 3 tablespoons olive oil, divided
- 4 ounces chèvre goat cheese, at room temperature
Instructions
- Prep your ingredients. Start by slicing the bread into approximately ½-inch thick slices. Finely chop the onion, pick the thyme leaves, zest and juice the lemon, and peel the garlic clove.
- Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add onion and cook, stirring often, for about 5 minutes until soft and caramelized. Remove from heat.
- Drain the beans and rinse them under cool running water. You see how the beans get all bubbly and foamy when you start running water on them? You want to rinse all that foam off. Once clean, toss them into a bowl along with the cooked onion, thyme leaves, lemon juice, lemon zest, and the remaining 2 tablespoons olive oil. Season with salt and pepper.
- Stir and taste; the amount of seasoning you need will depend on whether or not your beans are salted. Adjust as needed.
- Toast your bread slices. I spritz mine with a little oil and put them under the broiler for 1-2 minutes, flipping halfway through. You can also toast them in a regular toaster of course, or you could even grill them!
- Gently rub the warm bread sliced with the peeled garlic clove. The key word here is gently, as aggressively grinding the garlic into the bread (as I have been known to do 🙃) will make your bruschetta taste overwhelmingly garlicky.
- Spread each piece of bread with a thin layer of room temperature goat cheese.
- Top each piece with your white bean mixture and garnish with a bit more fresh thyme, salt, cracked black pepper and/or olive oil as you like!
Notes
• For the creamiest texture, spread the goat cheese right before serving, as it tends to dry out if done too early.
• This recipe is highly adaptable! If you want more or less topping on your bruschetta, simply make more or less of the mixture and top your bread with it as desired. You can also use more or less goat cheese to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: holiday, Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pieces
- Calories: 232
- Sugar: 2.1 g
- Sodium: 374.1 mg
- Fat: 9.3 g
- Carbohydrates: 28.8 g
- Protein: 8.3 g
- Cholesterol: 9 mg
