Rustic Butter Bean and Sun-Dried Tomato Bruschetta
Ingredients
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups canned butter beans, drained and rinsed
- 1/4 cup water
- 1/2 cup ricotta cheese
- 10 fresh basil leaves, roughly torn
- 1 loaf of crusty bread, sliced
Instructions
1. Prep the Vegetables:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped red onion and sauté for about 5 minutes until it becomes translucent and fragrant.
2. Add the Sun-Dried Tomatoes:
Stir in the chopped sun-dried tomatoes, cooking for an additional 2 minutes, allowing the flavors to blend.
3. Cook the Butter Beans:
Mix in the butter beans and season with salt and black pepper. Pour in 1/4 cup of water, stirring occasionally. Let the mixture simmer for about 10 minutes until the water evaporates and the beans are heated through.
4. Prepare the Ricotta:
In a small bowl, stir the ricotta cheese until smooth and creamy.
5. Assemble the Bruschetta:
Toast the slices of crusty bread on both sides until golden brown. Spread a generous amount of ricotta on each slice. Top with the butter bean and tomato mixture.
6. Garnish and Serve:
Sprinkle each bruschetta with freshly torn basil leaves. Serve immediately as a delicious and savory lunch.
Preparation & Cooking Times
- Preparation Time: PT15M
15 minutes
- Cooking Time: PT20M
20 minutes
Total Time
- PT35M
35 minutes
Type of Dish
- Lunch
Keywords
- Butter bean
- Sun-dried tomato
- Bruschetta
- Rustic
- Lunch
- Olive oil
- Ricotta cheese
- Basil
- Vegetarian
- Gourmet
Recipe Yield
- Feeds 4 adults
Calories
- 1,200 calories for the entire dish
#LunchRecipe #Bruschetta #VegetarianEats #GourmetLunch #EasyCooking
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