White Bean Bruschetta

Nanners's Note:

Found in a Taste of Home appetizer publication. I love to have this in the summer on the patio with a glass of wine!! Depending on how high you like to heap the bruschetta topping, you may want to consider doubling the topping. I have used canned fire roasted tomatoes with good results as well. The original recipe states it serves 20, but as a wise zaar member pointed out, unless you have lots of other appetizers, there's no way this would satisfy 20. So I changed it to 8, which is 2-3 slices a piece depending on the size of your baguette!

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 1 cup canned great northern bean, rinsed and drained
• 3 plum tomatoes, seeded and chopped
• 1/4 cup chopped pitted Greek olive
• 6 tablespoons olive oil, divided
• 1/4 cup fresh basil leaf, cut into a chiffonade (thin strips)
• 1 tablespoon minced garlic
• salt and pepper
• 1 French baguette, cut into 1/3 inch slices
• 5 ounces crumbled goat cheese

Directions:

1. Combine the beans, tomatoes, olives, 4 T. olive oil, basil and garlic. Season mixture with salt and pepper to taste .
2. Place bread slices on an ungreased baking sheet. Brush tops with remaining oil. Broil 3-4 inches from the heat until golden - about 1 minute.
3. Sprinkle slices with cheese and spread. Top with the bean mixture. Serve immediately.

Reviews

[invictus]

Incredible flavors going on here. I made these as an appy for Easter dinner and there are a huge hit. Easy to prepare and easier to eat. Thank you!