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!

Source: Diabetic Living Magazine


Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Drain tomatoes, reserving oil; finely snip tomatoes. In a small bowl, combine snipped tomatoes, 1 teaspoon of the reserved oil, the 1/2 cup watercress or parsley, and the pine nuts; set tomato mixture aside.

  • 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.

  • Place bread slices on a baking sheet. Broil 4 inches from the heat for 1 1/2 to 2 minutes or until bread is lightly toasted, turning once. Remove from oven; cool slightly.

  • 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 degree 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 Facts

1 piece
75 calories; protein 2.7g; carbohydrates 11.2g; dietary fiber 1.4g; sugars 0.1g; fat 2.3g; saturated fat 0.3g; vitamin a iu 87.4IU; vitamin c 2.4mg; folate 33.2mcg; calcium 22.7mg; iron 0.9mg; magnesium 5.5mg; potassium 53.9mg; sodium 184.1mg.

1 starch