Roasted Red Pepper & Butter Bean Bruschetta

My first exposure to vegan food was at Native Foods in Orange County, California almost 3 years ago. I had the Chicken Run Ranch burger with sweet potatoes fries and it literally changed my life. I had no idea vegan food could taste so incredibly delicious! Back in February, before we moved to Malaysia, my husband and I attended a cooking class at their Tustin location. My favorite recipe from that day was this roasted red pepper and butter bean bruschetta. It’s quick and easy and makes for a great appetizer or as an hors d’oeuvre. This is one of my go-to recipes whenever we host a dinner party. The roasted red bell pepper, creamy butter beans, rosemary, and roasted garlic complement each other beautifully. This would make a great snack or appetizer for any holiday party! Trust me, you and your guests won’t be disappointed!

1 cup, about 1 can, butter beans (or great northern beans)
2 red bell peppers, roasted
2-3 cloves garlic, roasted
1-2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
1/2 tablespoon dried thyme
1 tablespoon fresh parsley, chopped
salt, to taste
1 baguette (or bread of your choice)

makes about 17 pieces 


Preheat oven to 350° F. Slice baguette into 1/4 inch slices and brush slightly with olive oil. Place on a baking sheet and quickly toast in the oven for about 10 minutes.

Brush red peppers with olive oil and roast in a heated oven until outer skin chars and can be easily removed. Remove the charred outer skin once peppers have cooled enough to handle. Dice into 1/4 inch pieces.

While peppers are roasting, you can also be roasting the garlic! In a piece of aluminum foil, place the garlic cloves in olive oil and fold up to create a pouch. Heat in oven for 10-15 minutes or until garlic has become soft and tender.

In a mixing bowl, combine beans, red peppers, garlic, balsamic vinegar, rosemary, and thyme. Mix well. Taste and season with salt. Now, you can either top the baguette with the mixture as is OR I like to blend half of the mixture in a blender until nice and creamy. I then add the creamed beans and peppers back with the other beans, so I have some whole beans remaining in the resulting mixture.

Once the baguette have been topped with the bruschetta, toast in an 350° F oven for about 10 minutes. Keep an eye on the bread, you want them to be toasty, but not burnt! Sprinkle with fresh parsley, serve warm and enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

27. November 2012 by Stephanie Watkins
Categories: Holidays, Sides, Snacks | Tags: , , , , , , , , , , , , , , | 10 comments

Comments (10)

  1. Oh, these sound delicious! I like that they’re warmed in the oven too, instead of having a cool topping like summer bruschetta. That’s perfect for this time of year when it’s so frigid here!

  2. These look fabulous. I’m always on the lookout for yummy canapés or nibbles I can serve to guests which aren’t too scary for non-vegans! Funnily enough I just finished a butter bean + artichoke salad for lunch- love how creamy they are.

  3. Those look delish! I love Native Foods also. It’s always my go to place with my meat eating friends. They never believe it’s all vegan :-)

  4. Yummy! This is exactly the type of food I love. Simple, delicious and healthy.

  5. Pingback: Appetizers for the Holidays | A Cedar Spoon | A Cedar Spoon

  6. These look so good! Want to come visit and make them for me?

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