Bruschetta with White Beans, Tomatoes, and Fresh Herbs

  • Prep Time: 15 mins
  • Total Time: 19 mins
  • Servings: 4
  • Ingredients

  • 1cupseeded and diced ripe beefsteak tomatoes or 1cupitalian tomato
  • 3/4 cupwell-drained cannellini beans( , canned or cooked)
  • 1/4 cupseeded and diced cucumber
  • 2tablespoonsthinly sliced green onions
  • 1tablespoonchopped, fresh oregano leaves
  • 1tablespoonchopped fresh basil
  • coarse salt
  • black pepper
  • 8slicescountry style whole grain bread, 2-3-inches x 1/2-inch-thick
  • 1clovegarlic
  • 4teaspoonsextra virgin olive oil
  • Directions

  • For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
  • Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
  • For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
  • Cut the garlic in half and rub generously over one side of each slice.
  • Brush the olive oil over each side as well.
  • To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.
  • Reviews

  • “This is a nice fresh bruschetta!I brushed the olive oil and garlic on the bread before toasting.I tasted the veggie mixture before topping the bread and thought it needed a little something so I added just a few dashes of balsamic vinegar and that did the trick.I thought the cucumber was an unusual addition but it added a nice little crunch.Thanks for sharing the recipe!”

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