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Tomato and Bean Bruschetta

Yield 4 servings (serving size: 2 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).

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

Nutrition 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

How to Make It

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

  2. 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.