Appetizers / Snacks
Tomato and White Bean Bruschetta
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chefs Knife
- Large Mixing Bowl
- Baking Sheet
- 1 Whole-Wheat Baguette, sliced ½ inch thick
- 1 tablespoon olive oil
- 1 clove garlic, cut in half
- 4 cloves garlic, minced
- 1 (15oz) can white or cannellini beans, low sodium drained and rinsed
- 2 small tomatoes, diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Preheat oven to 375 degrees.
On a baking sheet, lay the sliced baguette in an even layer and lightly brush with olive oil.
Bake for 10-12 minutes until lightly browned.
Rub garlic on baguette
Remove from the oven and rub each slice with the cut side of the garlic clove.
Place drained and rinsed beans in a large mixing bowl and mash slightly with the back of a fork, just until they burst.
Add ingredients and mix
Add minced garlic, tomatoes, balsamic vinegar, and basil to beans and mix with a fork—season with salt and pepper to taste.
Top with mixture
Top each slice of baguette with a teaspoon of the bean mixture.