Serves 4
341 cal · 35 min
White Bean Bruschetta
Recipe GLPR4f57fed21542ba
Golden-toasted whole-wheat baguette slices topped with a warm mixture of tender white beans, sautéed onions and garlic, fresh tomatoes, and aromatic herbs finished with a touch of balsamic vinegar. A fresh and satisfying appetizer or light side dish.
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Ingredients
1 whole-wheat French baguette, cut into 12 thin diagonal slices
1/4 cup olive oil, divided
1 cup white onion, chopped
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup canned navy beans, rinsed and drained
2 tomatoes, cored and cubed
2 tablespoons balsamic vinegar
Directions
Cut the whole-wheat baguette into 12 thin slices on the diagonal, each about 1/4 inch thick.
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until shimmering.
Working in batches if needed, arrange bread slices in the hot oil and cook for 2 to 3 minutes until the bottom is golden and crispy.
Add 1 tablespoon of the remaining olive oil to the pan, then flip each bread slice and cook the other side until golden, about 2 to 3 minutes. Transfer toasted slices to a serving plate.
In the same pan, heat the final 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for about 7 minutes until softened and lightly golden.
Stir in the minced garlic, dried basil, and dried oregano. Cook for 1 to 2 minutes, stirring frequently, until the garlic becomes fragrant.
Add the rinsed navy beans to the pan and stir to combine with the onion and garlic mixture. Reduce heat to low and cook for 5 minutes, allowing the flavors to meld.
Remove the pan from heat. Add the cubed tomatoes and gently fold them into the bean mixture, allowing the residual heat to warm them without further cooking.
Drizzle the balsamic vinegar over the bean and tomato mixture and gently stir until evenly combined.
Spoon heaping portions of the warm bean topping over each toasted baguette slice and serve immediately.
