Tomato and White Bean Bruschetta
Servings
5Serving size
3 slicesThe bean and tomato mixture keeps well, refrigerated, 4 to 5 days.
Ingredients
| 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) |
Instructions
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.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.