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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 30%
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.6g
  • Carbohydrate: 27.3g
  • Fiber: 5.6g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 446mg
  • Calcium: 38mg


  • 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


  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.
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