Cook This Tonight:
Balsamic Tomato and White Bean Bruschetta

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

Sometimes, we love an appetizer so much that we want to let it shine as a main dish. Here, we take fan-favorite bruschetta and round it out with the addition of hearty white beans and a sweet balsamic glaze. If you’re feeling the summer vibes, you can even grill the bread for an extra cheffy flair.

Balsamic Tomato and White Bean Bruschetta

(Serves 4)

2 cans white beans
2 boule loaves
4 tomatoes
¼ ounce basil
1 shallot
¼ cup balsamic vinegar
2 tablespoons sliced almonds
8 ounces baby spinach
1 ounce grated Parmesan cheese
4 teaspoons balsamic glaze
olive oil
kosher salt
black pepper

Cooking with a sous chef tonight? Have them toss the tomato and white bean mixture in Step 2, make the almond pouch in Step 3, and assemble the bruschetta in Step 4.

1. Preheat oven to 475ºF. Rinse all produce. Drain and rinse white beans, pat dry with paper towel, and place in a large bowl. Cut boules into 1-inch slices. Cut tomatoes into small dice. Roughly chop basil leaves and stems. Peel shallot and mince.

2. To bowl with white beans, add tomatoes, minced shallot, half of balsamic vinegar (not balsamic glaze), ¼ cup olive oil, 1½ teaspoon salt, and pepper as desired. Toss to combine. Set aside to marinate until Step 4.

3. While tomatoes marinate, arrange bread slices on a baking sheet in a single layer. Drizzle all over with olive oil and season with ½ teaspoon salt and pepper. If you’re feeling the summer vibes, place boule slices on the grill and cook, flipping halfway through, until charred and toasted, 1–2 minutes per side. Place almonds on a large piece of foil. Fold edges of foil up together, crimp to seal pouch, and add to baking sheet. Bake, flipping bread halfway through, until bread is golden and almonds are toasted, 7–9 minutes total. Enjoy a glass of crisp rosé while you wait!

4. When bread is toasted, add basil to bowl with marinated tomatoes and white beans and toss to combine. Spoon marinated tomatoes and white beans evenly over toasted bread slices. Making it ahead? The marinated tomatoes and beans can be made, up to a day, in advance and refrigerated. Keep the toasted bread separate and wait to assemble until ready to serve. When it’s dinnertime, make the spinach salad in a separate medium bowl. Wipe bowl clean for the next step.

5. To bowl from tomatoes and white beans, add remaining balsamic vinegar, 3 tablespoons olive oil, ½ teaspoon salt and pepper as desired. Whisk to combine. Pat spinach dry with paper towel and add to bowl with vinaigrette, along with toasted almonds. Toss to coat.

6. Divide balsamic tomato and white bean bruschetta among serving plates. Top with Parmesan and drizzle with balsamic glaze. Serve with spinach salad.

Looking for the 2-serving version of this recipe? We’ve got you covered at

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