Lemon-Rosemary White Bean Bruschetta

Lemon-Rosemary White Bean Bruschetta

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Prep time: 18 min

Cook time: 10 min

Serves: 30

These rustic bruschetta are reminiscent of a summery Tuscan day. Serve with grilled chicken skewers and some bubbly Prosecco.

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Ingredients 10 oz French baguette bread, thinly cut into 30 slices 6 spray(s) cooking spray 1 tsp garlic salt 15 oz canned cannellini beans, rinsed and drained 4 medium plum tomato(es), seeded and chopped 4 Tbsp uncooked red onion(s), minced 4 tsp fresh lemon juice 1 Tbsp olive oil, extra virgin 1 Tbsp rosemary, fresh, minced 1 tsp kosher salt 1/4 tsp black pepper, freshly ground 2 Tbsp grated Parmesan cheese 1/2 tsp lemon zest, or to taste Instructions Preheat oven to 375°F. Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes. Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans. Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving. Notes Try this recipe with any fresh herbs you have on hand - dill, oregano and/or mint would all be tasty.