Lemon-rosemary white bean bruschetta
1
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 30 • Difficulty: Easy
These rustic Tuscan bruschetta are an ideal summertime snack or appetizer, and they make enough to serve a crowd. Or prepare them as a side dish alongside grilled chicken and some bubbly Prosecco for a light meal. Mashing the cannellini beans to partially break them up helps the lemony topping hold together and stick to the toasts, making them a little neater to eat. Plum tomatoes work nicely here because they have a lower water content than larger tomatoes, which makes the topping mixture less watery. You can this recipe with any fresh herbs you have on hand. Dill, oregano, or mint would all be tasty.
Ingredients
French bread
10 oz, thinly cut into 30 slices
Cooking spray
6 spray(s)
Garlic salt
1 tsp
Canned cannellini beans
15 oz, rinsed and drained
Plum tomato
4 medium, seeded and chopped
Red onion
4 Tbsp, chopped, minced
Fresh lemon juice
4 tsp
Olive oil
1 Tbsp, extra virgin
Rosemary
1 Tbsp, fresh, minced
Kosher salt
1 tsp
Black pepper
¼ tsp, freshly ground
Grated Parmesan cheese
2 Tbsp
Lemon zest
½ tsp, 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.
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