Bruschetta
Garlic toasts with bruschetta topping made with fresh herbs, tomatoes, and cannellini beans tossed in a tangy vinaigrette.
Ingredients
Crostini
- 1 baguettes cut crosswise on a diagonal
- 3 tbsp olive oil
- 2 large cloves of garlic peeled
Topping
- 16 ounce can cannellini beans drained and rinsed
- 2 cups cherry tomatoes diced
- 1/3 cup diced red onion
- 6 leaves basil cut into thin strips
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon sea salt
- fresh ground Black Pepper to taste
Instructions
- Preheat oven to 400 degrees
- Cut baguettes in 1/2 inch slices crosswise on a diagonal.Place in a single layer on baking sheet. Brush each piece on both sides with olive oil. Take garlic clove and gently rub clove across each piece of bread. Place in preheated oven for 5 minutes or until bread slices begin to brown. Remove and allow to cool completely before topping.
- Drain and rinse beans add to a mixing bowl along with diced cherry tomatoes, red onion, basil, olive oil, balsamic vinegar, salt and pepper. Toss to combine. Allow bruschetta toppings to marinade at least 30 minutes before topping crostini's.
- Assembling Bruschetta: Place crostini's on a serving platter and spoon topping over top, making sure to get some of the juice from the toppings and drizzle it over so it soaks in to the toasts. If there doesn't seem to be enough juice in the bowl for drizzling you can also drizzle with balsamic and oil and give an extra crack of pepper and sprinkle of basil over the top as garnish.
Notes
note ~ crostini's can be made the day before, or even weeks ahead of time if you want to freeze them in a zip-loc bag pop them back in the oven for a few minutes to freshen them up.
Nutrition
Serving: 3piecesCalories: 217kcalCarbohydrates: 27gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 466mgPotassium: 130mgFiber: 4gSugar: 4gVitamin A: 202IUVitamin C: 9mgCalcium: 74mgIron: 3mg
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