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Balsamic Tomato and White Bean Bruschetta

Balsamic Tomato and White Bean Bruschetta with Parmesan and Basil

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We were inspired by Julia Child’s love for a simple bruschetta—fresh, juicy tomatoes piled on crusty, French-style bread, we couldn’t agree more. The addition of hearty white beans makes the meal complete. Top it off with plenty of fresh basil and a sweet balsamic glaze. If you’re feeling the summer vibes, we’ll even give you tips for how to grill the bread.

  • Vegetarian
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 830
  • Protein 27g
  • Total Carb 108g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white beans
    • 1 can
    • white beans
  • boule loaf
    • 1
    • boule loaf
  • tomatoes
    • 2
    • tomatoes
  • basil
    • 1/8 ounce
    • basil
  • shallot
    • 1
    • shallot
  • balsamic vinegar
    • 2 tablespoons
    • balsamic vinegar
  • sliced almonds
    • 1 tablespoon
    • sliced almonds
  • baby spinach
    • 4 ounces
    • baby spinach
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • balsamic glaze
    • 1 packet
    • balsamic glaze

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 475ºF. Rinse all produce. Drain and rinse white beans, pat dry with paper towel, and place in a large bowl. Cut boule into 1-inch slices. Cut tomatoes into small dice. Roughly chop basil leaves and stems. Peel shallot and mince enough to yield 2 tablespoons (save remainder for another recipe).

  2. Marinate tomatoes and beans

    Marinate tomatoes and beans

    To bowl with white beans, add tomatoes, minced shallot, half of balsamic vinegar (not balsamic glaze), 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Toss to combine. Set aside to marinate until Step 4.


  3. Toast bread and almonds

    Toast bread and almonds

    While tomatoes marinate, arrange bread slices on a baking sheet in a single layer. Drizzle all over with olive oil and season with ¼ teaspoon salt and pepper. 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. Assemble bruschetta

    Assemble bruschetta

    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. Wipe bowl clean for the next step.


  5. Make spinach salad

    Make spinach salad

    To bowl from tomatoes and white beans, add remaining balsamic vinegar, 1½ tablespoons olive oil, ¼ 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. Plate bruschetta

    Plate bruschetta

    Divide balsamic tomato and white bean bruschetta between serving plates. Top with Parmesan and drizzle with balsamic glaze. Serve with spinach salad and dig in!

What is Plated?
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    1. Pick chef-designed recipes.

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    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.