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–+ servings

Tomato and White Bean Bruschetta

Basic bruschetta with diced tomatoes, cannelini beans, fresh herbs, a touch of olive oil and grated parmesan.
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Servings 6

Ingredients
  

  • 4 Plum tomatoes diced
  • 1 19 oz can of Cannelini Beans
  • 3 Tablespoons of extra virgin olive Oil
  • Salt and Pepper to taste
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 loaf of italian bread sliced

Instructions
 

  • Dice the tomatoes and set aside in a bowl. Drain and rinse the cannelini beans. Add to tomatoes. Add the chopped herbs, the olive oil and the cheese. Season with salt and pepper to taste. Pre heat oven to 375 degrees F. Slice bread about 1/2" thick and place on baking sheet and brush one side of each slice lightly with olive oil. Bake for 5-6 minutes until golden brown. Remove from oven and serve with a teaspoon of bruschetta on top.

Notes

Do not top toasted bread until ready to serve or the bread might get to soggy.
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