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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 23%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 6.4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 93mg
  • Calcium: 0.0mg

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

  1. 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.
  2. 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.
  3. 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.
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