The winter season is gasping its last breath, and the time for dinner parties, get-togethers and soirees is coming fast. Your regular dinner menu may need some new life, so we’ve whipped up this tasty, easy to make side dish to help keep your cooking quick and simple. This dish showcases Randall’s Navy Beans- one of the healthiest white beans choices in our line-up.

Traditional bruschetta is an antipasto, or appetizer made popular in the heartland of Italy. This Navy Bean-centric take on the classic recipe uses the meaty beans in place of traditional, acidic tomatoes to make for more of an earthy spread suitable for crusty bread or as a dip. Feel free to leave out the prosciutto in your preparation for a vegetarian-friendly recipe.

This recipe is brought to you by our friend and food blogger Amber Foster. You can find more of her recipes at A Ginger In the Kitchen!


Randall's White Bean Bruschetta

Randall’s White Bean Bruschetta


  • 1 15 ounces Randall's Navy Beans, rinsed
  • 1 teaspoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme
  • ¼ teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 ½ tablespoons fresh parsley, chopped
  • 2 ounces prosciutto, sliced thin
  • fresh basil leaves, whole
  • 2 tablespoons red onion, chopped
  • 2 cups shredded parmesan cheese
  • 30 crostinis


  1. Place beans in a glass bowl. Mash the beans with a fork until slightly mashed, leaving some beans whole.
  2. Stir in vinegar, oil, thyme, salt, pepper and parsley.
  3. Place a basil leaf and a slice of prosciutto on each of the crostinis and top with bean mixture. Sprinkle with red onions and parmesan cheese.
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