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Cannellini Bean Bruschetta

This is a unique and healthy twist on an Italian favorite. The beans add flavor and fiber. If you don’t have cannellini beans, garbanzo and navy beans will work, too. Using whole wheat bread instead of a white baguette is a good way to get your whole grains.

Ingredients

1 baguette
1 can cannellini beans, drained and rinsed (reserve ¼ cup liquid)
1 tbsp. olive oil
1 tbsp. garlic, minced
1 cup tomatoes, chopped
1½ tbsp. fresh basil, chopped
2 tsp. lemon juice
tsp. black pepper
Parsley to garnish

Directions

• Cut baguette into half-inch slices and place on a baking sheet in a 350-degree oven for five minutes.
• Mash beans in a bowl and set aside.
• Heat oil in a pan over low-medium heat, add garlic, and sauté for one minute.
• Add mashed beans, reserved bean liquid, and chopped tomatoes. Cook for two to three minutes.
• Add basil, lemon juice, and black pepper.
• Top baguette slices with bean and tomato mixture. Garnish with fresh parsley.

Per serving: Calories 132, Protein 5 g, Carbohydrate 23 g, Total fat 2 g, Fiber 3 g, Sodium 238 mg