Toasted ciabatta slices topped with beans, tomato and raisins, bruschetta is a quick and easy party appetizer, last-minute dinner idea or an afternoon snack!
Throwing a dinner party is always a lot of work. No matter the time of the year, no matter how many guests you have over, there’s always lots of cooking involved. It may be just me, but it seems I end up slaving in the kitchen for at least a day prior to the party. Sometimes for two days and it has happen to still be in the kitchen during the party. You know, last-minute heating up that dish, warming up that dish or pulling steaming hot dinner rolls out of the oven.
Itwasexhausting and I wasn’t enjoying having my friends over anymore. The thought of holidays, birthday party of justget-togethers was giving me goose bumps.
Not anymore! Warm bars are the answer! And this beans, tomato and raisins bruschetta is a party saver! (it really did to the last impromptuget-togetherI hosted last weekend)
Not only bruschetta is a great appetizer but it can be a snack or a dinner also! It’s so versatile and my simple recipe is definitely a winner!
The first time I made thisbeans, tomato and raisins bruschetta was for a last-minute dinner one night for my family. We’ve been out and about all day and had only few minutes to make dinner.
In this simple recipe, spices of lightly toasted baguette slices are rubbed with garlic and topped with a quick mix of beans, tomatoes and raisins. I love this combo! You get the buttery white beans (I prefer butter beans butcannellini work just as well), chunky tomato sauce and sweet raisins!
Some of you might wonder why add the raisins. Because the plum, sweet raisins are the best part!
I don’t know about you, but for me, no matter what type of tomatoes I’m using (fresh or canned) my tomato sauce turns out either tart or acid. Since I don’t like the idea of adding sugar to it, I add something even better! Something #sweetnaturally. California raisins!
I love, love their raisins!
I used to munch on raisins long before we enrolled Tiffany in preschool. Since she attend a nut-free preschool, I now find myself substituting the nuts with raisins and even go a little farther and cut on the sugar in her cookies or muffins. No one noticed that! Due to the sweet California raisins, now I can use them in both sweet and savory dishes without feeling guilty!
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Beans, tomato and raisins bruschetta recipe
Yields 12-14 slices
Toasted ciabatta slices topped with beans, tomato and raisins, bruschetta is a quick and easy party appetizer, last minute dinner idea or a afternoon snack!
10 minPrep Time
15 minCook Time
30 minTotal Time
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Ingredients
- 1 baguette, sliced and slightly toasted
- 1 garlic clove
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cans (14 oz) butter or cannellini beans, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 1 cup California Raisins
- salt and pepper
Instructions
- Heat the oil in a large skillet over a medium flame.
- Add the chopped onion and cook until softened.
- Add the beans, diced tomatoes and raisins and cook for 5-10 minutes until the tomatoes are simmering and the beans are warmed through. Season with salt and pepper.
- Remove from the heat.
- Run the toasted baguette slices with the garlic clove and spoon some of the beans, tomato and raisins mixture over the slices.
- Drizzle with a little olive oil and sprinkle some freshly cracked black pepper (optional)
- Serve warm.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Looking for other ideas to use California Raisins? Check out this irresistible baked brie from my friend Joan at Chocolate chocolate and more orthe cheese raisins crackers I made last year for California Raisins
Baked Brie
Raisins cheese crackers
** I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. The opinions below are mine and mine alone and do not represent those of the California Raisin Marketing Board.**
FAQs
Ingredients You'll Need
Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they're easier to cut and aren't as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!
Why does my bruschetta taste bitter? ›
Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter. Try using fresh, ripe tomatoes for a sweeter flavor.
Why is my bruschetta watery? ›
Peel and gut your tomatoes
Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.
What do you eat with bruschetta? ›
The best side dishes to serve with bruschetta are Caprese salad, prosciutto wrapped melon, marinated olives, scrambled eggs, butternut squash, Italian sausage, pork tenderloin, zucchini noodles, grilled vegetables, antipasto platter, Caesar salad, stuffed cherry peppers, and pasta salad.
What are the best tasting tomatoes for bruschetta? ›
Roma tomatoes work great for bruschetta, but you can also use Cherry Tomatoes, as well. Other varieties like Sungold tomatoes, beefsteaks and heirlooms can all work, just be sure to take out the seeds for more meatier/less waterier tomatoes!
Should you deseed tomatoes for bruschetta? ›
If you're using beefsteak or medium to large heirloom tomatoes, take the extra time to peel and seed tomatoes before dicing them. Not only can thick tomato skins and bitter seeds add a less-than-desirable flavor and texture to your topping, but seeds add extra water, which can make your toasts runny and even soggy.
How do you upgrade bruschetta? ›
40 ways to make your bruschetta even better
- Grilled haloumi and tomato bruschetta with za'atar caper salsa. ...
- Roasted capsicum bruschetta. ...
- Bruschetta with butter-braised zucchini and smoked salmon. ...
- Eggplant, fennel and burrata rye bruschetta. ...
- Tomato conserva bruschetta. ...
- Mushroom bruschetta with garlic and macadamia pesto.
Heat 1 cup of sauce with 1/4 teaspoon baking soda (baking soda neutralizes acidity). Taste the sauce and add tiny amounts of baking soda to see if it mellows the acidity. If there is still an edge, swirl in a teaspoon of butter, letting it melt until creamy. Usually this does the job.
Is bruschetta supposed to be hard? ›
It's not so much hard or soft, more like how chewy . It's toasted. You make bruschetta with leftover stale bread that you lightly toast then drizzle oil, maybe touch with a garlic clove (not too much) or top with various toppings, like diced fresh tomatoes.
Do you have to refrigerate bruschetta after opening? ›
It is generally not recommended to leave perishable foods, especially those containing ingredients like tomatoes and garlic, at room temperature for more than 2 hours. To ensure food safety, it's advisable to refrigerate bruschetta if it has been left out for an extended period.
The bruschetta can be made up to 2 days ahead of time. Just bake and cool completely. Then store in an airtight container until ready to use.
What do Italians eat with bruschetta? ›
Many parts of Tuscany serve bruschetta along with cuts of meat like prosciutto crudo, chicken livers, fresh sausage or lard, which melts delightfully into the warm toasted bread.
What is the topping on bruschetta called? ›
food blogger Author has 2.8K answers and 47M. · 10mo. Though the whole thing is usually called bruschetta, the topping is called the condiment.
What kind of tomatoes do Italians use? ›
A DOP Italian tomato that's probably the best known in the world is the San Marzano tomato. San Marzano tomatoes are from the Campania region and are almost always used for tomato sauce, fresh or canned. They are somewhat elongated and have a thick and rich pulp with very few seeds.
What is the most popular tomato in Italy? ›
Simply known as San Marzano – The King of Tomatoes is one of Italy's most popular varieties. It has an intense flavor, thick flesh, and low acidity that make it perfect for creating rich tomato sauces. It is said to have fewer seeds than other varieties, which makes them easier to prepare.
What is the most commonly used tomato? ›
Globe tomatoes are one of the most popular types of tomatoes—best for slicing and layering on top of sandwiches. Smaller varieties, like cherry and grape tomatoes, are good for snacking or eating halved in the best salad ever.
What is the name of the tomato bruschetta? ›
Homemade Italian Bruschetta Al Pomodoro or Tomato Bruschetta is a simple recipe that everyone loves! This classic antipasto is so easy to make, with a few simple, fresh ingredients: good bread, tomatoes, red onion, basil, garlic, and extra virgin olive oil.
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