Toasted ciabatta slices topped with beans, tomato and raisins, bruschetta is a quick and easy party appetizer, last-minute dinner idea or an afternoon snack!
Throwing a dinner party is always a lot of work. No matter the time of the year, no matter how many guests you have over, there’s always lots of cooking involved. It may be just me, but it seems I end up slaving in the kitchen for at least a day prior to the party. Sometimes for two days and it has happen to still be in the kitchen during the party. You know, last-minute heating up that dish, warming up that dish or pulling steaming hot dinner rolls out of the oven.
It was exhausting and I wasn’t enjoying having my friends over anymore. The thought of holidays, birthday party of just get-togethers was giving me goose bumps.
Not anymore! Warm bars are the answer! And this beans, tomato and raisins bruschetta is a party saver! (it really did to the last impromptu get-together I hosted last weekend)
Not only bruschetta is a great appetizer but it can be a snack or a dinner also! It’s so versatile and my simple recipe is definitely a winner! 
The first time I made this beans, tomato and raisins bruschetta was for a last-minute dinner one night for my family. We’ve been out and about all day and had only few minutes to make dinner.
In this simple recipe, spices of lightly toasted baguette slices are rubbed with garlic and topped with a quick mix of beans, tomatoes and raisins. I love this combo! You get the buttery white beans (I prefer butter beans but cannellini work just as well), chunky tomato sauce and sweet raisins!
Some of you might wonder why add the raisins. Because the plum, sweet raisins are the best part!
I don’t know about you, but for me, no matter what type of tomatoes I’m using (fresh or canned) my tomato sauce turns out either tart or acid. Since I don’t like the idea of adding sugar to it, I add something even better! Something #sweetnaturally. California raisins!
I love, love their raisins!
I used to munch on raisins long before we enrolled Tiffany in preschool. Since she attend a nut-free preschool, I now find myself substituting the nuts with raisins and even go a little farther and cut on the sugar in her cookies or muffins. No one noticed that! Due to the sweet California raisins, now I can use them in both sweet and savory dishes without feeling guilty!
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Yields 12-14 slices
Toasted ciabatta slices topped with beans, tomato and raisins, bruschetta is a quick and easy party appetizer, last minute dinner idea or a afternoon snack!
10 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 baguette, sliced and slightly toasted
- 1 garlic clove
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cans (14 oz) butter or cannellini beans, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 1 cup California Raisins
- salt and pepper
Instructions
- Heat the oil in a large skillet over a medium flame.
- Add the chopped onion and cook until softened.
- Add the beans, diced tomatoes and raisins and cook for 5-10 minutes until the tomatoes are simmering and the beans are warmed through. Season with salt and pepper.
- Remove from the heat.
- Run the toasted baguette slices with the garlic clove and spoon some of the beans, tomato and raisins mixture over the slices.
- Drizzle with a little olive oil and sprinkle some freshly cracked black pepper (optional)
- Serve warm.
Looking for other ideas to use California Raisins? Check out this irresistible baked brie from my friend Joan at Chocolate chocolate and more or the cheese raisins crackers I made last year for California Raisins
** I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. The opinions below are mine and mine alone and do not represent those of the California Raisin Marketing Board.**
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