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