Tomato and Bean Bruschetta

Bruschetta is one of Tuscany's premier appetizers--you'll find it served with all manner of toppings, including beans. The right bread is essential; a country-style loaf is a sturdy base for the thick bean spread. To cook dried cannellini, follow steps 1 and 2 in Cannellini Minestrone (page 166).

Yield:

4 servings (serving size: 2 bruschetta)

Recipe from

Nutritional Information

Calories 180
Caloriesfromfat 30 %
Fat 5.9 g
Satfat 0.7 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 6.6 g
Carbohydrate 27.3 g
Fiber 5.6 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 446 mg
Calcium 38 mg

Ingredients

Cooking spray
1 cup chopped seeded peeled plum tomato
1 garlic clove, minced
1 cup cooked cannellini beans
1/2 teaspoon salt
Dash of crushed red pepper
4 ounces country white bread, diagonally sliced into 8 (1/4-inch) pieces and toasted
4 teaspoons extravirgin olive oil
1/4 cup thinly sliced fresh basil

Preparation

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato and garlic; cook 2 minutes, stirring constantly.

Add cannellini beans, salt, and red pepper to pan, mashing beans with a fork. Cook 1 minute or until thoroughly heated. Remove from heat. Spread bean mixture evenly over each bread slice; drizzle each slice with 1/2 teaspoon extravirgin olive oil, and then top each with 1 1/2 teaspoons basil.

Note:

Judith Barrett,

January 2006