Swiss Chard and Cannellini Bean Bruschetta

Swiss Chard and Cannellini Bean Bruschetta is a healthier take on this classic Italian appetizer. Top each bread slice with the bean purée and a heaping tablespoon of Swiss chard. Sprinkle evenly with cheese and broil.


6 servings (serving size: 2 bruschetta)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 223
Fat 8 g
Satfat 1.4 g
Protein 5.8 g
Carbohydrate 32.6 g
Fiber 4.2 g
Cholesterol 1 mg
Iron 1.9 mg
Sodium 374 mg
Calcium 53 mg


1 garlic clove
12 (1/4-inch-thick) slices diagonally cut Italian or French bread baguette
Olive oil-flavored cooking spray
1 cup drained canned cannellini beans or other white beans, rinsed
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1 tablespoon plus 2 teaspoons olive oil, divided
6 Swiss chard leaves, trimmed and thinly sliced
2 teaspoons balsamic vinegar
2 tablespoons finely grated fresh Parmigiano-Reggiano cheese


1. Preheat oven to 350°.

2. Cut garlic clove in half. Coarsely chop 1 garlic half; set aside remaining half.

3. Coat bread slices with cooking spray; place on a baking sheet. Bake at 350° for 5 minutes on each side.

4. While bread bakes, place coarsely chopped garlic, beans, and next 5 ingredients in a food processor. Add 1 tablespoon olive oil; process until smooth.

5. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add Swiss chard; sauté 30 seconds or just until wilted. Remove from heat; toss with balsamic vinegar.

6. Preheat broiler.

7. Rub 1 side of each toasted bread slice with reserved cut side of garlic. Top with 1 tablespoon bean purée and a heaping tablespoon of Swiss chard. Sprinkle evenly with cheese. Broil 1 minute or until cheese melts.

Bruschetta (broo-SKEH-tah), grilled garlic bread, becomes a healthy appetizer when topped with Swiss chard and beans.

Katherine Cobbs,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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