White Bean Bruschetta

This recipe calls for a baguette, a crispy-crusted long, thin loaf of French bread. You can substitute a loaf of regular French bread instead.

Yield:

2 dozenappetizers.

Recipe from

Nutritional Information

Calories 40
Caloriesfromfat 23 %
Fat 1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 6.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 93 mg
Calcium 0.0 mg

Ingredients

24 (1/2-inch-thick) slices French baguette
Olive oil-flavored vegetable cooking spray
1/4 cup plus 2 tablespoons sun-dried tomatoes (packed without oil)
1/4 cup boiling water
1/4 cup finely chopped plum tomato
1/4 cup plus 2 tablespoons chopped ripe olives
1/2 teaspoon dried basil
1 clove garlic, minced
1 (15-ounce) can cannellini beans, drained and mashed
2 teaspoons lemon juice
Fresh basil sprigs (optional)

Preparation

Lightly coat both sides of bread slices with cooking spray; arrange in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until lightly browned, turning once.

Combine sun-dried tomatoes and water in a small bowl; cover and let stand 15 minutes. Drain and finely chop tomatoes. Combine sun-dried tomato, plum tomato, and next 3 ingredients. Cover and let stand 1 hour.

Combine mashed beans and lemon juice. Spread bean mixture evenly over bread slices. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 1 1/2 minutes or until thoroughly heated. Spoon tomato mixture evenly over bean mixture. Garnish with basil sprigs, if desired. Serve immediately.

Note:

Oxmoor House Cooking Light Collection

January 1995