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 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.


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


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


  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.