Eosinophilic Esophagitis Friendly White Bean and Roasted Garlic Bruschetta
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 whole head of garlic
- 1 tsp extra-virgin olive oil
For the white bean spread
- 1 can (15 oz) white beans (cannellini), drained and rinsed
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the bruschetta
- 8 slices whole-grain bread, cut about ½ inch thick
- 1 tbsp extra-virgin olive oil
For the topping
- 2 medium tomatoes, cored and diced small
- ¼ cup fresh basil leaves, torn
- 1–2 tbsp extra-virgin olive oil, for drizzling
- flaky sea salt, to taste
- red pepper flakes, to taste (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast on the baking sheet for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
While the garlic roasts, combine the drained white beans, 2 tbsp olive oil, lemon juice, cumin, salt, and black pepper in a food processor. Pulse 6–8 times until the mixture is mostly smooth with a few small chunks remaining — it should be spreadable but not completely pureed.
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