Bruschetta with White Beans, Tomatoes, and Fresh Herbs |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
1 cup seeded and diced ripe beefsteak tomatoes or 1 cup italian tomato |
3/4 cup well-drained cannellini beans (, canned or cooked) |
1/4 cup seeded and diced cucumber |
2 tablespoons thinly sliced green onions |
1 tablespoon chopped, fresh oregano leaves |
1 tablespoon chopped fresh basil |
coarse salt |
black pepper |
8 slices country style whole grain bread, 2-3-inches x 1/2-inch-thick |
1 clove garlic |
4 teaspoons extra virgin olive oil |
Directions:
1. For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
2. Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
3. For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
4. Cut the garlic in half and rub generously over one side of each slice.
5. Brush the olive oil over each side as well.
6. To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.
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