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Ginger Cannellini Bruschetta

Ginger Cannellini Bruschetta


Why We Love This Recipe 

This savory appetizer makes a healthy snack or hors d’oeuvre for a social gathering or potluck. Ginger is considered a healing spice in Ayurveda, and it is stimulating for Kapha dosha. It stokes digestive fire and whets the appetite, making it a great spice to be served at the beginning of a meal. Treat your guests with this quick to prepare Ayurvedic spin on classic bruschetta.

Makes approximately 16 


  • 4 tablespoons garlic ghee 
  • 2 tomatoes 
  • Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender 
  • ⅛ cup olive oil 
  • 2 tablespoons balsamic vinegar 
  • 3 tablespoons ginger preserve 
  • 1 teaspoon dried dill weed 
  • 1 teaspoon coarse salt 
  • ½ teaspoon fresh ground pepper 
  • 1 very fresh baguette, cut lengthwise and in 3-inch slices (approximately 16 slices) 


  1. Quarter tomatoes and slice into ¼-inch pieces and place in a medium bowl. 
  2. Add the white beans, olive oil, vinegar, dill, ginger preserve, salt, and pepper and stir to combine. Set aside. 
  3. Heat oven to 350° F. Melt some garlic ghee and brush on baguette slices. 
  4. Place on a baking sheet and bake until golden brown, about 10 to 15 minutes. 
  5. Just before serving, divide the bean mixture liberally among toasted bread slices. 


Keep on topic

  • Ginger: An Ayurvedic Medicine Chest
  • Creamy Gingered Carrot Soup with or without Wild Rice
  • Gingered Carrots
  • Ginger Gremolata
  • Ginger Lassi
  • Ginger Pear Crisp

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