Cannellini Bean Bruschetta

These crusty cannellini bean toasts are easy to prepare in large quantities for a party, but so flavorful your guests will think they took more effort than they did. When you run out of bread, use the bean spread as a dip for sliced veggies and pita chips. This recipe was created by Stephanie Cottrell, who writes the blog Meatless Mouthfuls.

Serves 10

  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 3/4 cup low sodium vegetable broth
  • Salt and pepper to taste
  • 1 loaf crusty bread, sliced

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook for 1-2 minutes, or until it becomes fragrant. Do not let it brown.

Add the beans and vegetable broth to the skillet. Bring to a boil, reduce heat to medium-low and simmer for about 20 minutes.

Toast the bread slices and drizzle with the remaining tablespoon olive oil. Top each slice of bread with a few tablespoons of the bean topping.

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Nutrition Information

Cannellini Bean Bruschetta

Servings per Recipe: 10

Amount per Serving

Calories:  369

Calories from Fat:  55

Total Fat:  6g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  651mg

Carbohydrates:  64mg

Dietary Fiber:  5g

Protein:  14g

Sugars:  3g

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