White Bean and Rosemary Bruschetta

This summer we spent a few wonderful days on holiday in Tuscany, where we cooked delicious food and even made homemade limoncello with la nonna. After that, we stayed a few more days with friends in another beautiful corner of the region, at the stunning property of Poggio Novoli. I can’t say we didn’t add a little to our waistlines, but we definitely nourished our souls. There’s nothing quite like cooking together with friends and family, then lingering around the table, enjoying every bite with good conversation and a glass (or two!) of wine.

One of the dishes we made was this simple yet incredibly delicious white bean bruschetta. It’s a true classic of the region, and this is my own take on it. Of course, you really can’t go wrong when you’re using fresh local produce — and the special touch of our friends’ homemade olive oil made it even more unforgettable. This recipe is quite literally from tree to table, and every bite tastes like the Tuscan sunshine.

White Bean Bruschetta

Makes around 8 slices

Prep Time: 15 min

Make ahead cook time: 5 min after prep

Ingredients:

(olive oil, salt and pepper)

• 8 slices of traditional bread (in Italy we use country-style bread, but sourdough works beautifully too)

• 400 g canned cannellini beans, drained

• 1/2 red onion, finely chopped

• 2 garlic cloves, minced

• 16–20 cherry tomatoes, chopped

• 1 sprig of fresh rosemary, finely chopped

Method:

• Prep the bread:

  Lightly toast the slices of bread on both sides, either in a hot dry pan, under the grill, or in a toaster until golden and crisp.

• Prepare the topping:

  In a bowl, combine the drained cannellini beans, chopped cherry tomatoes, finely chopped red onion, minced garlic, and finely chopped rosemary. Drizzle generously with good-quality olive oil and season with salt and pepper to taste.

• Assemble and serve:

  Spoon the mixture generously over the toasted bread slices. Finish with another drizzle of olive oil if you like — and enjoy immediately as a starter, snack, or light lunch.

Serving Tips:

• Serve as a simple starter with a glass of red wine — it’s especially lovely with a Chianti or Montepulciano.

• Add a few shavings of Parmesan or Pecorino on top for a richer, saltier bite.

• Sprinkle a little pepperoncino over the top for a gentle kick of heat — it lifts the flavours beautifully.

• Make it part of a bigger aperitivo spread with olives, cheese, and cured meats.

• We served it as lunch on a very hot summer day, paired with baked Tomino cheese with a truffled béchamel and a fresh fig salad — the kind of meal that invites you to linger at the table just a little longer.

• And to complete the experience, we enjoyed it with a chilled, crisp Rosato di Toscana, a refreshing rosé made from Sangiovese grapes that paired beautifully with the freshness of the beans and the earthy rosemary.

Baked Tomino Cheese with a Truffled Bechamel, Toasted Bruschetta and White Bean Rosemary Topping

Make-Ahead Meals Steps:

You can easily prepare this bruschetta in advance. Simply follow Step 2 — mix the beans, tomatoes, onion, garlic, rosemary, and olive oil — and store the topping in an airtight container in the fridge for up to a day.

When you’re ready to eat, continue with Step 1 (toasting the bread) and Step 3 (assembling and serving). It’s the perfect way to save time and still enjoy it fresh.

Tips & Tricks:

• Use the best quality olive oil you can — it really makes a difference in a simple recipe like this.

• If you’re in Italy (or can find it locally), use fresh rustic bread from a bakery. Otherwise, a good sourdough is a perfect substitute.

• Rinse the canned beans well before mixing to remove excess salt and improve their texture.

• For extra flavour, rub the toasted bread with a cut clove of garlic before adding the topping.

• If making ahead, let the topping come to room temperature before assembling so the flavours are at their best.

Variations:

Herb Swap: Try fresh basil or oregano instead of rosemary for a different herbal note.

Tomato Boost: Use a mix of colourful cherry tomatoes — red, yellow, and orange — to make it look extra vibrant.

Leftover Sausage Twist: Chop up any leftover sausages and mix them through the bean and tomato mixture for a heartier, more filling version — perfect for a casual lunch or light dinner.

I hope you enjoy this beautiful White Bean and Rosemary Bruschetta as much as we did — a simple dish that captures the essence of Tuscany on a plate. It will always remind me of a very special day, cooking and sharing this meal with family and friends in a truly picturesque setting. A heartfelt thank you to my dear friend for opening her kitchen to me, letting me use all her wonderful ingredients straight from her garden, and making this shared meal such a memorable and joyful experience.

Buon cucinare!