White beans and tomatoes on bruschetta on a marble countertop

Appetizers / Snacks

Tomato and White Bean Bruschetta

6 Servings

Prep time: 10 mins | Cook time: 20 mins

Diet Style

LF
LF
PB
V+
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chefs Knife
  • Large Mixing Bowl
  • Baking Sheet
  • Teaspoon
  • Fork

Ingredients

  • 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

Directions

  1. Preheat oven

    Preheat oven to 375 degrees.

  2. Prepare beaguette

    On a baking sheet, lay the sliced baguette in an even layer and lightly brush with olive oil.

  3. Bake

    Bake for 10-12 minutes until lightly browned.

  4. Rub garlic on baguette

    Remove from the oven and rub each slice with the cut side of the garlic clove.

  5. Mash beans

    Place drained and rinsed beans in a large mixing bowl and mash slightly with the back of a fork, just until they burst.

  6. 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.

  7. Top with mixture

    Top each slice of baguette with a teaspoon of the bean mixture.

Headshot of Chef Gary Appelsies wearing a blue chefs coat with the YMCA logo on it

Chef's Note:

The bean mixture is an excellent topping for salmon or chicken. You can also add some freshly shredded parmesan cheese to the mixture.

Nutrition Info:
Nutrition info does not take into account additional proteins or cheese.

Nutrition Info

Per Each Serving

  • Calories

    251

  • Fat

    4g

  • Saturated Fat

    1g

  • Protein

    5g

  • Total Carbs

    44g

  • Fiber

    5g

  • Sugar

    4g

  • Sodium

    308mg

  • Cholestrol

    0mg