Tomato and White Bean Bruschetta



Serving size

3 slices
30 minutes

The bean and tomato mixture keeps well, refrigerated, 4 to 5 days.

Tomato and White Bean Bruschetta


1 roll, large submarine, hoagie Whole wheat rolls
1 Tbsp. Olive oil
4 clove Garlic, raw (finely minced, divided)
1 to taste Black pepper
1 15 ounce can Canned no salt added white beans (drained and rinsed)
2 tomato Tomatoes (diced)
1/4 tsp. Salt
1 Tbsp. Balsamic vinegar
2 Tbsp Fresh basil (chiffonade)
1/4 ounce Parmesan cheese (grated)


Preheat oven to 375°F (190°C).

Cut the baguette into 1/4” thick slices on the bias.

Lay slices in a single layer on a sheet pan.

In a small bowl, combine olive oil with half of the garlic and the black pepper.

Lightly brush mixture onto each slice of baguette.

Bake in oven for 7 to 10 minutes or until golden brown.

Remove and set aside.

Place the beans in a medium bowl and mash lightly with a fork. Leave some of the beans whole.

Add the tomatoes, beans, salt, balsamic vinegar, remaining garlic, basil, and parmesan. Mix well.

Top each slice of the toasted bread with 2 tablespoons of the tomato-bean mixture.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This is safe for warfarin users.

Gluten Sensitivity

This recipe is safe for those sensitive to gluten. Use gluten-free bread in this dish.


This is a low sodium recipe.

Recipe Notes

This Tomato and White Bean Bruschetta is a great snack for those who are salty/savory snackers. The flavor is great, with a terrific combination of sweet tomato, sharp vinegar, and great olive oil combined with the umami in the garlic and beans. With all those strong flavors, the recipe doesn’t need a lot of added salt, partly because the parmesan brings so much salty taste to the bruschetta.

The result? A great snack with 6 grams of fiber.

There are a lot of ways to make this recipe your own. Try different herbs such as parsley, oregano or thyme or different beans such as garbanzo beans or lentils.

"A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that."

Nick Harkaway, The Gone-Away World