Lemon-rosemary white bean bruschetta
1
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 30 • Difficulty: Easy
These rustic bruschetta are reminiscent of a summery Tuscan day. Serve with grilled chicken skewers and some bubbly Prosecco.
Ingredients
French baguette bread
10 oz, thinly cut into 30 slices
Garlic salt
1 tsp(s)
Olive oil cooking spray
6 spray(s)
Canned cannellini beans
15 oz, rinsed and drained
Plum tomato
4 medium, seeded and chopped
Red onion
4 tbsp(s), chopped, minced
Fresh lemon juice
4 tsp(s)
Olive oil
1 tbsp(s)
Rosemary
1 tbsp(s), fresh, minced
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s), freshly ground
Grated Parmesan cheese
2 tbsp(s)
Lemon zest
½ tsp(s), or to taste
Instructions
1
Preheat oven to 375°F.
2
Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes.
3
Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans.
4
Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.