Bean and Artichoke Bruschetta
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38 Min
Prep : 25 Min Cook: 13 Min
A garlicky combination of white kidney beans, artichoke hearts and Italian cheeses top baguette slices to make this crowd-pleasing bruschetta appetizer.
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20 Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 can (19 fl oz/540 mL) white kidney beans, rinsed, mashed
2
1 can (14 fl oz/398 mL) artichoke hearts, drained, chopped
3
1/2 cup chopped red onions
4
1/2 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
5
1/4 cup Kraft 100% Parmesan Grated Cheese
6
1/4 cup Miracle Whip made with Olive Oil Spread*
7
1 clove garlic, minced
8
1 baguette (350 g), cut into 40 slices
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How do I make it ?
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Step 1
Heat oven to 375ºF. Step 2
Combine all ingredients except bread. Step 3
Place bread slices in single layer on baking sheet; top with bean mixture, adding about 1 Tbsp. to each. Step 4
Bake 13 min. or until bread is lightly toasted. *Made with a blend of oils including olive, canola, and soybean oil.
Kraft Kitchen Tips!
Substitute
Prepare using Cracker Barrel Shredded Creamy Mozza Cheese.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value
Fat 2 g
Saturated fat 0.5 g
3 %
Cholesterol 5 mg
Sodium 230 mg
10 %
Carbohydrate 17 g
Fibre 3 g
Sugars 2 g
Protein 5 g
Vitamin A
0 %
Vitamin C
2 %
Calcium
4 %
Iron
10 %
Servings
20 servings, 2 pieces (49 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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