Cannellini Bean Puree with Sundried Tomato Bruschetta

Ruffino Bruschetta Board by Noble Goods with Cannellini Bean Puree and Sundried Tomato Bruschetta (3).jpg


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Get creative with this recipe for Cannellini Bean Puree with Sundried Tomato Bruschetta from Ruffino and make this bean-based mixture to go on almost anything. Pair it with Ruffino Riserva Ducale Chianti Classico 2012 for the complete experience.


  • 6 Slices whole grain bread (½ inch thick)
  • 15 ounce Can of cannellini beans, drained
  • 1 teaspoon Lemon zest
  • 2 tablespoon Lemon juice
  • 1 tablespoon Chopped thyme
  • 1 tablespoon Extra virgin olive oil plus more for brushing bread
  • 1/4 teaspoon Red pepper flakes
  • 4 ounce Sundried tomatoes in oil, julienned
  • 4 ounce jar Ricotta salata
  • 1 tablespoon Chopped oregano
  • Sea salt to taste


Step 1:

  • Brush bread slices with olive oil and grill or toast

Step 2:

  • In a food processor puree to smooth cannellini beans, lemon zest, lemon juice, thyme, olive oil and red pepper flakes. Add salt to taste

Step 3:

  • Spread bean puree on each piece of toast and top each piece with sundried tomatoes and ricotta salata. Garnish with chopped oregano and sprinkle with salt if desired