Start to finish: 30 minutes / Servings: 4 to 6
Creamy, mild white beans seasoned with garlic, pepper flakes and lemon, then mashed to a coarse puree is a pantry-easy topping for toasted slices of baguette. The bruschette are a blank canvas for big, bold finishing touches, such as a bright relish of lemon, parsley and capers; see below for a couple variations. If your baguette is slender, slice it on a sharp diagonal to create more surface area for holding toppings. Serve these as a snack or a light main with a leafy salad alongside.
Twelve ½-inch-thick baguette slices (see headnote)
5 tablespoons extra-virgin olive oil, divided
2 medium garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
15½-ounce can cannellini OR great northern beans, rinsed and drained
1 teaspoon grated lemon zest, plus 3 tablespoons lemon juice, divided
Kosher salt and ground black pepper
1 cup lightly packed flat-leaf parsley leaves, finely chopped
2 tablespoons drained capers, patted dry
Heat the oven to 400°F with a rack in the upper-middle position. Place the bread in a single layer on a rimmed baking sheet; set aside. In a 12-inch skillet over medium, heat 3 tablespoons oil and the garlic; cook, stirring occasionally, until the garlic is golden brown, 1 to 2 minutes. Remove from the heat and stir in the pepper flakes.
Brush the surface of each baguette slice with some of the oil mixture; reserve the remainder in the skillet. Toast the bread in the oven until lightly browned, 3 to 4 minutes. Remove from the oven and set aside.
To the garlic-oil mixture remaining in the skillet, add the beans, ¾ cup water and ½ teaspoon each salt and black pepper. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the beans are heated through and the mixture is slightly thickened, 4 to 6 minutes. Remove the pan from the heat and, using a potato masher, mash the mixture to a coarse puree. Stir in 1 tablespoon lemon juice, then taste and season with salt and black pepper.
In a small bowl, stir together the remaining 2 tablespoons oil, the remaining 2 tablespoons lemon juice plus the lemon zest, the parsley, capers and ¼ teaspoon each salt and black pepper. Divide the bean mixture among the baguette slices, spreading it to cover the surface. Top the bruschette with the parsley-caper relish, dividing it evenly.
White Bean Bruschette with Roasted Tomatoes
Heat the broiler with a rack about 6 inches from the element. On a broiler-safe rimmed baking sheet, toss 1 pint cherry OR grape tomatoes, 1 tablespoon extra-virgin olive oil and ½ teaspoon each kosher salt and ground black pepper. Broil until the tomatoes have burst and are charred in spots, stirring a couple times, 7 to 8 minutes; set the tomatoes aside. Follow the recipe to toast the bread and make the bean mixture; omit the parsley-caper relish. Top the toasted bread with the bean mixture as directed, then spoon on the roasted tomatoes. Top each bruschetta with shaved Parmesan cheese OR basil pesto.
White Bean Bruschette with Lemon-Anchovy Wilted Kale
In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 oil-packed anchovy fillet (minced), ½ teaspoon each kosher salt and ground black pepper. Add 4 cups stemmed and finely chopped curly OR lacinato kale and 1 ounce finely grated Parmesan cheese (½ cup); toss to combine. Taste and season with salt and pepper; set aside. Follow the recipe to toast the bread and make the bean mixture; omit the parsley-caper relish. Top the toasted bread with the bean mixture as directed, then finish with the kale mixture.