White Bean and Tomato Bruschetta

White Bean and Tomato Bruschetta

0 Reviews
From: Diabetic Living Magazine

Almost everything for this appetizer can be made ahead—just prepare the white bean and tomato mixture and toast the bread slices. When you're ready, simply assemble the bruschetta, broil and serve!

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons oil-packed dried tomatoes
  • ½ cup snipped watercress or fresh flat-leaf parsley
  • 2 tablespoons pine nuts, toasted (see Tip)
  • 1 cup canned white kidney beans (cannellini beans), rinsed and drained
  • 1 tablespoon fat-free milk
  • 2 to 3 teaspoons lemon juice
  • 1 teaspoon snipped fresh thyme or ¼ teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cloves garlic, cut up
  • 12½-inch-thick slices baguette-style French bread
  • Watercress sprigs (optional)


  • Prep

  • Ready In

  1. Preheat broiler. Drain tomatoes, reserving oil; finely snip tomatoes. In a small bowl, combine snipped tomatoes, 1 teaspoon of the reserved oil, the ½ cup watercress or parsley, and the pine nuts; set tomato mixture aside.
  2. In a food processor or blender, combine another 1 teaspoon of the reserved oil, the beans, milk, lemon juice, thyme, salt, pepper, and garlic. Cover and process or blend until smooth. Set bean mixture aside.
  3. Place bread slices on a baking sheet. Broil 4 inches from the heat for 1½ to 2 minutes or until bread is lightly toasted, turning once. Remove from oven; cool slightly.
  4. Place about 1 tablespoon of the bean mixture on each of the toasted bread slices, spreading evenly to edges. Broil 4 inches from heat about 1 minute or until bean mixture is warm. Remove from oven. Top each with some of the tomato mixture. If desired, garnish with watercress sprigs. Serve immediately.
  • Tips: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
  • To make ahead: Prepare as directed through step 3. Cover and chill tomato and bean mixtures separately for up to 24 hours. Place toasted baguette slices in an airtight container; store at room temperature for up to 24 hours. Preheat broiler. Continue as directed in step 4.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 75 calories; 2 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 3 g protein; 33 mcg folate; 0 mg cholesterol; 0 g sugars; 87 IU vitamin A; 2 mg vitamin C; 23 mg calcium; 1 mg iron; 184 mg sodium; 54 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch

Reviews 0