I love white bean bruschetta in it's simpler forms, with some roasted garlic and a bit of rosemary or thyme it's creamy and earthy and so easy to bring together. This is a slightly dressed up version that adds sauteed mushrooms both as a juicy topping and combined in the puree for another earthy component adding depth and richness.
This can be made in advance, but is best served at room temperature so remove from the fridge well before serving.
White Bean and Crimini Bruschetta
6-8 crimini mushrooms, cleaned and thinly sliced
4 sprigs lemon thyme
1-2 cloves minced garlic
1 tbsp white wine or dry vermouth, optional
4 tsp olive oil
1 14.5 oz can cannellini beans, rinsed and drained
salt and pepper to taste
baguette, sliced into 1/2" pieces
In a medium skillet, saute the mushrooms in 2 tsp olive oil. When they begin to darken in color, add garlic, and season with salt and pepper. Remove thyme leaves from stems reserving tops for garnish. Add thyme and wine, if using, to mushrooms and remove from heat when crisp and browned around the edges. In a food processor, combine drained beans with half of mushroom mixture and remaining olive oil. Pulse until well combined and taste for seasoning.
Toast baguette slices under the broiler for a minute or two until lightly browned and crisp, flip and briefly toast other side. Spoon bean puree onto toasts and top with reserved mushrooms and thyme sprigs. Serve at room temperature.