The white bean bruschetta is the perfect topping for the toasted crostini in these delicious, yet easy-to-make, appetizers.
What do I need ?
Original recipe yields 16 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 baguette (400 g), cut into 32 slices
2 Tbsp. extra virgin olive oil
1 can (19 fl oz/540 mL) white kidney beans, rinsed
1 tomato, seeded, chopped
1/4 cup chopped red onions
2 Tbsp. chopped Italian parsley
1/2 cup Renée's Caesar Dressing
1 tsp. fresh lemon juice
1 clove garlic, minced
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How do I make it ?
Heat oven to 400°F.
Place baguette slices in single layer on parchment-covered baking sheet; brush with oil.
Bake 4 to 5 min. on each side or until golden brown on both sides. Remove to wire rack; cool.
Meanwhile, combine beans, tomatoes, onions and parsley in medium bowl. Mix dressing, lemon juice and garlic until blended. Add to bean mixture; mix lightly.
Spoon bean mixture onto toast slices just before serving.
Kraft Kitchen Tips!
Prepare using Renée's Greek Feta Dressing.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 0.5 g
Cholesterol 5 mg
Sodium 250 mg
Carbohydrate 21 g
Fibre 3 g
Sugars 2 g
Protein 5 g
16 servings, 2 topped crostini 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.