White Bean Bruschetta Recipe

White Bean Bruschetta Recipe
White Bean Bruschetta Recipe photo by Taste of Home
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White Bean Bruschetta Recipe

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This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. —Kristin Arnett
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup canned great northern beans, rinsed and drained
  • 3 plum tomatoes, seeded and chopped
  • 1/4 cup chopped pitted Greek olives
  • 6 tablespoons olive oil, divided
  • 1/4 cup fresh basil leaves, cut into strips
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • 1 French bread baguette, cut into 1/3-inch-thick slices
  • 1 package (5.3 ounces) goat cheese

Directions

In a medium bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately. Yield: about 20 servings.
Originally published as White Bean Bruschetta in Test Kitchen Favorites 2004 2005, p21

Nutritional Facts

1/4 cup: 88 calories, 7g fat (2g saturated fat), 6mg cholesterol, 107mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 1 cup canned great northern beans, rinsed and drained
  • 3 plum tomatoes, seeded and chopped
  • 1/4 cup chopped pitted Greek olives
  • 6 tablespoons olive oil, divided
  • 1/4 cup fresh basil leaves, cut into strips
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • 1 French bread baguette, cut into 1/3-inch-thick slices
  • 1 package (5.3 ounces) goat cheese
  1. In a medium bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately. Yield: about 20 servings.
Originally published as White Bean Bruschetta in Test Kitchen Favorites 2004 2005, p21

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