Photo of Lemon-rosemary white bean bruschetta by WW

Lemon-rosemary white bean bruschetta

Points® value
Total Time
28 min
18 min
10 min
These rustic bruschetta are reminiscent of a summery Tuscan day. Serve with grilled chicken skewers and some bubbly Prosecco.


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)


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


  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.


Try this recipe with any fresh herbs you have on hand - dill, oregano and/or mint would all be tasty.