Caprese Bruschetta with White Beans

This Caprese Bruschetta has a twist with a mixture of tomatoes, zucchini, and white beans that sit on top of a whole wheat baguette, topped with fresh herbs for a finishing touch.

I love a good bruschetta! Usually it’s served as an appetizer in Italian restaurants, but this Caprese Bruschetta with Fresh Vegetables and White Beans is hearty enough for a main dish.

This is one of those recipes you can change up based on whatever ingredients you have, since pretty much anything will taste great on a big piece of crusty bread!

It’s also super versatile: you can make it as appetizer for a party, or as a main dish for your family. You can use any vegetables you have on hand, and any canned beans that are in your pantry. If you don’t have fresh tomatoes, you can use diced tomatoes. The options are endless, but it will turn out delicious and perfectly seasoned every time! 

This Caprese Bruschetta will soon become one of your favorite go to meals on nights you’re just not sure what to make for dinner!

Tools and Equipment You Need

• Cutting Board
• Chopping Knife
• Large Skillet
• Cooking Spoon

How to Make Caprese Bruschetta – Step by Step

Step 1: Cut all of your veggies, and heat a large pan over medium heat.

Step 2: Sauté the red onion, red pepper, zucchini, eggplant, and garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.

Step 3: Add the white beans, tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through.

Step 4: Once the mixture is almost done cooking, add the 1/4 cup mozzarella cheese at the very end and allow it to melt, stirring to combine.

Step 5: Assemble your bruschetta. Top each slice with the caprese mixture, some fresh sliced or diced tomatoes, and chopped fresh herbs (basil, microgreens, parsley would all work well)

What makes Caprese Bruschetta healthy?

• Lots of Veggies: This bruschetta is full of added vegetables that are high in vitamins and nutrients. Zucchini is high in Vitamin A, tomatoes that are high in antioxidants, and red peppers that are high in Vitamin C. 
• Whole Wheat Bread: Using a whole wheat baguette adds fiber to this dish. White bread has no nutritional value, but boosting the fiber by making a simple substitution helps with regulating blood sugar, and aids in digestion.
• Plant Protein: Adding white beans to this bruschetta adds needed plant protein that makes this a complete meal!
• Less Cheese: This recipe uses a light amount of mozzarella (or parmesan) cheese which reduces the overall fat and calories in this dish. Mozzarella is a naturally low fat cheese that works perfects in this recipe to create a true caprese bruschetta.

Will kids enjoy this Caprese Bruschetta?

Kids will enjoy this bruschetta because it’s kind of like a little pizza! It’s got a nice Italian flavor, and the veggies are sautéd to a soft consistency that makes it really easy for littles ones to chew and enjoy!

What’s the difference between a crostini and bruschetta?

The difference between a crostini and bruschetta has to do with the type of bread that is used and the way that is sliced. Bruschetta is made with toasted slices of bread that are cut wide. Often a Sourdough is used. Crostini is made by toasting smaller slices of bread like a baguette. 

Bruschetta is usually topped with marinated toppings such as chopped fresh tomatoes, onions and basil. 

Crostini is topped with spreads such as jams, goat cheese, and tapenades. 

Technically you could consider this recipe a cross between a crostini and bruschetta since it uses a baguette like a crostini, and the marinated topping like bruschetta.

Is bruschetta served warm?

Bruschetta can be served both warm or cold depending on your toppings. This recipe is served warmed. However you can have other recipes that are simply topped with fresh tomatoes, onions, and basil that are served cold with warm toasted bread.

What do you serve with Caprese Bruschetta?

You can enjoy this recipe as a main dish if you are enjoying several pieces, or as an appetizer. If you’re serving this as an appetizer I suggest one of these healthy Italian main dishes:

• Italian Chickpea Soup with Tomato and Rosemary
• Italian Chickpea Soup with Parmesan 
• Vegetarian Pasta Bake with Italian Herbs

Top Tips for Making Caprese Bruschetta

• This is a great recipe to use up any fresh veggies you have!
• If you don’t have white beans use any other canned beans as a substitute.
• Use a fresh whole wheat baguette.
• You can use fresh or canned tomatoes depending on what you have on hand. 
• To make this a true caprese bruschetta use mozzarella and basil. If you don’t have that on hand, use another type of cheese such as parmesan and any fresh herbs you like.
• If making in advance store the topping in the refrigerator for up to 3 days. Assemble and toast the bruschetta fresh when you’re ready to serve.
• To make this dish vegan omit the cheese!

Check out these other healthy bean recipes!

• Healthy Vegetarian Black Bean Flautas
• Budget-Friendly Black Bean Burgers
• Southwestern Tofu Scramble with Black Beans
• Cheesy Quinoa and Black Bean Casserole
• Vegetarian Rice and Bean Casserole by Make Healthy Easy
• Cajun-style Vegan Red Beans and Rice by Emilie Eats

If you have tried this Caprese Bruschetta recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe

5 from 6 votes

Caprese Bruschetta with White Beans

This Caprese Bruschetta has a twist with a mixture of tomatoes, zucchini, and white beans that sit on top of a whole wheat baguette, topped with fresh herbs for a finishing touch.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer

Cuisine: American

Servings: 8 servings

Calories: 156kcal

Author: Anjali Shah

Ingredients

• 1 red pepper diced
• 1 red onion diced
• 3-5 small zucchini chopped
• 1 small eggplant diced
• 5 cloves garlic minced
• 15 oz cannellini beans, rinsed and drained 1 can
• 15 oz stewed diced or crushed tomatoes with Italian spices 1 can
• 2 tsp dried Italian Seasoning
• Fresh whole wheat or whole grain bread
• 1/4 cup fresh parmesan or mozzarella cheese You can also use an Italian cheese blend
• Salt & crushed red pepper to taste
• fresh basil or herbs of choice

Instructions

• Cut all of your veggies, and heat a large pan over medium heat
• Saute the red onion, red pepper, zucchini, eggplant and garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.
• Add the cannellini beans, tomatoes, italian seasoning, salt and crushed red pepper to taste. Stir until combined and heated through.
• Once the mixture is almost done cooking, add 1/4 cup cheese at the very end and allow it to melt slowly on top, stirring to combine
• Assemble your bruschetta. Top each slice with the caprese mixture, some fresh sliced or diced tomatoes, and chopped fresh herbs (basil, microgreens, parsley would all work well)

Notes

Top Tips for Making Caprese Bruschetta

• This is a great recipe to use up any fresh veggies you have!
• If you don’t have white beans use any other canned beans as a substitute.
• Use a fresh whole wheat baguette.
• You can use fresh or canned tomatoes depending on what you have on hand. 
• To make this a true caprese bruschetta use mozzarella and basil. If you don’t have that on hand, use another type of cheese such as parmesan and any fresh herbs you like.
• If making in advance store the topping in the refrigerator for up to 3 days. Assemble and toast the bruschetta fresh when you’re ready to serve.
• To make this dish vegan omit the cheese!

Nutrition

Calories: 156kcal | Carbohydrates: 24.4g | Protein: 10.9g | Fat: 3.7g | Sodium: 340.8mg | Fiber: 5.9g | Sugar: 4.8g