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Lemony White Bean Bruschetta


This healthy yet hearty grilled bruschetta recipe features mashed cannellini beans and the bright flavors of fresh lemon and parsley with a touch of garlic.

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Rate this recipe 4.2/5 (9 Votes)


  • 1 (8-ounce) long loaf Italian bread
  • 1 (15 to 19 ounce) can white kidney beans (cannellini), rinsed and drained
  • 1/2 teaspoon lemon peel, grated
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, coarsely ground
  • 1 tablespoon fresh parsley leaves, chopped
  • 1 teaspoon fresh parsley leaves, chopped
  • 2 cloves garlic, each cut in half


Servings 8
Preparation time 20mins
Cooking time 22mins
Adapted from


Step 1

Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.

Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.

In medium bowl, with fork, lightly mash beans with lemon peel, lemon juice, oil, salt, pepper, and 1 tablespoon parsley.

Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic.

Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.


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