Lemon-Rosemary White Bean Bruschetta

Yield :

smart point 1

Ingredients :

• 10 oz French baguette bread, thinly cut into 30 slices   
• 6 spray(s) cooking spray   
• 1 tsp garlic salt   
•   15 oz canned cannellini beans, rinsed and drained   
•   4 medium plum tomato(es), seeded and chopped   
•   4 Tbsp (chopped) uncooked red onion(s), minced   
• 4 tsp fresh lemon juice   
• 1 Tbsp olive oil, extra virgin   
• 1 Tbsp rosemary, fresh, minced   
• 1 tsp kosher salt   
• 1/4 tsp black pepper, freshly ground   
• 2 Tbsp grated Parmesan cheese   
• 1/2 tsp lemon zest, or to taste   

Preparation :

• Preheat oven to 375°F.
• Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes.
• Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans.
• Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving.

Notes

• Try this recipe with any fresh herbs you have on hand – dill, oregano and/or mint would all be tasty.