I love cooking with basil and tomatoes. As they heat over the stove, they fill the kitchen with an aroma that makes you feel as if you’re in tuscany. This hearty and healthy appetizer is one of my favorites to make for either a cocktail party or a cozy night in with friends.
Serves 14-16 Bruschetta, cook time: about 20-25 mins.
1 French Baguette
6 Campari Tomatoes, chopped
2 oz (1/4 cup) Fresh Basil, Chopped
1 Garlic Clove, minced
1 15oz can of “ready to serve” Cannellini Beans
4 tbsp Olive Oil
½ tsp Sea Salt
½ tsp Black Pepper
*Pre-heat oven to 400 degrees*
- Heat 2 tbsp olive oil, diced tomatoes, and chopped basil in pan on low heat.
- After 4 mins, add minced garlic
- Simmer for 4 more mins
- Half-mash the white beans, then add to pan with sea salt and black pepper, stir mixture together
- Simmer for 5 mins, then turn off heat & stir in 2 tbsp of olive oil, cover and set aside
- Slice Baguette into 1 inch slices, toast in pre-heated oven for 4-5 mins on each side
- Once toasted, arrange on serving platter
- Add 1 to 1 ½ tsp of white bean, tomato & basil bruschetta topping to each piece of toast
- Serve immediately
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