Ingredients
The following ingredients have 1 Servings
- 10 oz French baguette bread thinly cut into 30 slices
- 1 tsp(s) Garlic salt
- 6 spray(s) Olive oil cooking spray
- 15 oz Canned cannellini beans rinsed and drained
- 4 medium Plum tomato(es) seeded and chopped
- 4 tbsp(s), chopped Uncooked red onion(s) minced
- 4 tsp(s) Fresh lemon juice
- 1 tbsp(s) Olive oil
- 1 tbsp(s) Rosemary fresh, minced
- 1 tsp(s) Kosher salt
- 0.25 tsp(s) Black pepper freshly ground
- 2 tbsp(s) Grated Parmesan cheese
- 0.5 tsp(s) Lemon zest or to taste
Instruction
- Preheat oven to 375°F.
- Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes.
- Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans.
- Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving.
