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).

Judith Barrett
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
4 servings (serving size: 2 bruschetta)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

180 calories; calories from fat 30%; fat 5.9g; saturated fat 0.7g; mono fat 3.8g; poly fat 0.8g; protein 6.6g; carbohydrates 27.3g; fiber 5.6g; cholesterol 0mg; iron 1.7mg; sodium 446mg; calcium 38mg.
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