White Bean Bruschetta

Summer White Bean Bruschetta -

Farmers Market Chefs Demo


2 cups of White Cannellini Beans (soaked overnight) or 1 can of beans

¼ cup of sunflower seeds, toasted


All found at market:

1 cup of cherry tomatoes, halved

½ cup of tomato varieties form Jody’s Farm

4-5 stems of basil, chiffonade

2 TBS of Pesto Grino’s Chive Jalapeno Pesto

2 red onions or shallots, diced

2 slices of La Calavera Bakery Herbed Sourdough



2 tbs of Extra Virgin Olive Oil

1 tbs of Red Wine Vinegar

1 tbs of Balsamic Vinegar

Salt + Pepper to taste


In a large mixing bowl, stir all of the ingredients (beans through shallots) together.  Slowly add in the dressing and stir. Optional to serve as a salad or as Bruschetta on a slice of La Calavera bread.

Julia Kesler