Bruschetta with peppers, asparagus, and bean purée
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Bruschetta with peppers, asparagus, and bean purée

30 min
Serve beautiful bruschetta with peppers, asparagus, and bean purée to friends and family at big BBQ nights or casual dinners. The small, tasty delights are easy to make and full of flavour from the roasted vegetables and the delicious bean purée. Use an Italian baguette or any other bread you have at hand – stale bread brings the best results.


Bean purée
  • Place beans, salad cheese, lemon juice, and garlic in a mini chopper and blend until smooth.
  • Season to taste with salt and pepper.
Grilled vegetables
  • Rinse and clean peppers and cut them into large pieces.
  • Cut red onion into wedges.
  • Break the bottom of the green asparagus.
  • Place the vegetables on the grill for about 5 minutes.
  • Chop peppers and asparagus coarsely, mix with red onion wedges and toss with olive oil and basil.
  • Slice the bread, brush with oil, and grill for about 2 minutes on each side.
  • Spread with bean purée and layer with grilled vegetables.

Day-old bread can be used in many ways, one of them being for bruschetta. The stale bread will absorb the oil and all the flavours of the toppings while also obtaining a beautiful golden-brown colour and a great crunch.


The bean purée gets smoother the longer you blend it, so adjust the blending time according to your preferences. For the smoothest result, use a spatula to scrape down the sides of the blender a few times to incorporate all ingredients and avoid any lumps.


Bean purée
Butter beans, drained
240 g
Salad cheese
100 g
Lemon juice, freshly squeezed
2 tsp
Garlic clove
¼ tsp
Freshly ground pepper
Grilled vegetables
Yellow pepper
Green pepper
Red pepper
Red onion
Green asparagus
Olive oil
1 tbsp
Finely chopped basil leaves
1 tbsp
Italian baguette
Rapeseed oil
1 tbsp
Fresh basil, finely chopped

Make bruschetta with bean purée and grilled vegetables

In this bruschetta recipe, the crunchy bread makes the foundation for a luscious bean purée, creating a balance between crispy and creamy. On top, the slightly chewy grilled vegetables imbue the bruschetta with texture, flavour, and colour, turning this simple recipe into one of the heavyweights.

A mild creamy base with butter beans and salad cheese

Some would say that the bean purée serves as the heart of the bruschetta with its creamy texture and depth of flavour. The butter beans impart mild, nutty, and earthy notes that complement the rich, tangy salad cheese, while lemon juice brings a refreshing, citrusy touch. When mixed, the result is a delectable creamy spread with white hues that look stunning on the golden-brown bread.

Smoky flavours from grilled peppers, red onion, and green asparagus

Enjoy the smoky flavours from grilled peppers, red onion, and green asparagus as you sink your teeth into the crispy bruschetta. When grilled, the vegetables caramelise, imbuing them with a smoky sweetness that brings a more nuanced flavour profile. The trio of peppers are eye-popping and beautiful as their slightly charred exterior decorates the bruschetta.

Every bite has the crunch of bread, the creamy touch of bean purée, and the delicate crunch of grilled vegetables. To top it off, red onion brings its intense sweetness that helps round out the overall experience.

Serve as a snack, starter, or side

This bruschetta with peppers can be made and served in many ways. Plate the bread as an appetiser or a starter for your guests to enjoy before the meal, or make it part of a bigger buffet table. They can also accompany green salads or larger meals like grilled meats and seafood. Bruschetta with bean purée is perfectly served on hot summer nights, grilling with friends and family, but they are also good during the colder winter months to add a bit of colour to the darkness.

There are many ways to make bruschetta, so you might want to take a look at some of our other recipes as well. For example, the classic versions with tomatoes or avocado. You can also try our savoury mushroom bruschetta.

Experiment with the topping

Add roasted tomatoes to keep the summery feel from the grilled vegetables. They add a sweetness and acidity that fit perfectly with the grilled peppers. As a bonus, they also provide a charred, deep red colour, ensuring a beautiful presentation. You can also choose sun-dried tomatoes for a concentrated burst of umami.

Caramelised onion imbues the bruschetta with a rich and savoury flavour and works wonderfully with the creamy bean purée and smoky vegetables. On the other hand, you can easily go for pickled vegetables such as cucumber, carrots, or radishes for a tangy and crunchy topping. Be mindful not to add too many, as they can easily overpower the other ingredients.