Low Iodine White Bean and Roasted Garlic Bruschetta

Total time50 min

Prep time15 min

Cook time35 min

Low Iodine White Bean and Roasted Garlic Bruschetta

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Ingredients

4 servings

For the roasted garlic

1 whole head of garlic
1 tsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all

For the white bean spread

1 can (15 oz) white beans (cannellini), drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
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
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
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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