Lemon-Rosemary White Bean Bruschetta

This white bean bruschetta is downright dirty in its simplicity – crack open a can of white beans, toss with lemon, rosemary and garlic.

Lemon-Rosemary-White-Bean-Bruschetta

Yield :

smart point 1

  • Prep time: 18 min
  • Cook time: 10 min
  • Other time: 0 min
Serves: 30

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.

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