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White Bean, Tomato, Goat Cheese and Olive Bruschetta

White Bean Tomato Goat Cheese and Olive Bruschetta
  • 18-20 ServingsServings


  • 1 15-ounce can white beans, rinsed and drained
  • 3 plum tomatoes, peeled optional, chopped
  • 1/4 cup chopped, pitted imported black or brown olives
  • 1/4 cup chopped basil
  • 1 large clove garlic, chopped
  • 6 tablespoon olive oil
  • French bread or baguette slices
  • 4-6 ounce soft goat or sheep cheese


Mix the beans, tomatoes, olives, basil, garlic and 4 tablespoons olive oil in a bowl. Slice the bread into 1/2" thick slices. Brush lightly with the remaining 2 tablespoons olive oil. Toast the bread pieces lightly; they should be crispy but not browned. Spread the toasts with some of the goat cheese and top with some of the bean mixture. NOTE: leave off the cheese for pareve version.