Vine Ripened Bruschetta

Bruschetta with White Bean Pesto Soup

Bruschetta is traditionally served on crusty or tosted bread. But this delicious tomato topping with a slight garlic punch is fabulous as an alternative to salad dressing as well. If you consider yourself adventuous, try it on top of pizza as well. 



Ingredients

  • 2/3 cup cannellini beans low sodium, drained and rinsed
  • 3 cups tomatoes diced, about 5 medium
  • 2 tablespoons olive oil (extra virgin)
  • 3 tablespoons sun-dried tomatoes drained and finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons basil or rosemary, fresh, chopped

Directions

Toss all ingredients in the olive oil Let it sit for 30 minutes to marry the flavors. Serve on your favorite toasted whole wheat bread or pita.

Total time40 min
Prep10 min
Cook30 min
Yield4 Servings

Nutritional data

Serving Size: 1 cup

Calories136
Fat8.0g
Sodium21mg
Total Carbs14.1g
  Dietary Fiber4g
Protein4.2g

Tips

If you're going to eat this particular bruschetta with a bean heavy meal, feel free to leave the beans out. It'll still taste delightful.