Tomato and White Bean Bruschetta
Ingredients
Yield: 8 servings
1 whole wheat baguette
1½ tablespoons extra virgin olive oil
15 ounce can cannellini beans, low or no sodium added
3 roma tomatoes, diced
3 tablespoons fresh basil leaves, cut into thin strips
1½ tablespoons balsamic vinegar
1½ teaspoons minced garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Nutrition information
Serving size: : ⅛ of recipe
Calories: 148
Total Fat: 3 g
Saturated Fat: 0.3 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 0.5 g
Sodium: 296 mg
Total Carbohydrate: 24 g
Dietary Fiber: 4 g
Sugars: 1 g
Protein: 6 g
Source: Adapted from Health meets Food
Instructions
1. Heat oven to 450 degrees.
2. To make crostinis, cut the baguette into ½ inch thick slices. Lay slices in a single layer on a sheet pan, brush or drizzle with olive oil.
3. Bake for 7 minutes or until golden brown.
4. Drain and rinse beans, place them in a medium bowl and lightly mash.
5. To the beans add tomatoes, basil, balsamic vinegar, garlic, salt and pepper. Mix well.
6. Top crostinis evenly with tomato mixture.