COOKING WITH YOUNG KIDS
Print Recipe

Tomato and White Bean Bruschetta

Course: Snack, Starter

Ingredients

YOU WILL NEED

  • 1/2 baguette
  • 1 Tbsp olive oil
  • 4 cloves garlic minced, divided in half
  • 1/4 tsp black pepper ground, divided in half
  • 1 15 oz can cannellini beans white kidney beans, drained and rinsed
  • 2 large globe tomatoes diced
  • 1/4 tsp salt
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp fresh basil chiffonade thin ribbons
  • 1 Tbsp parmesan cheese grated

Instructions

LET'S GET STARTED!

  • Preheat oven to 375F/190C.
  • Slice your baguette into 1/2 inch slices and place on a baking sheet in a single layer.
  • Mix olive oil, half the garlic, and 1/8 tsp pepper in a small bowl.
  • Brush olive oil mixture onto baguette rounds using a pastry brush.
  • Bake for 12-15 minutes or until golden brown.
  • Mash cannellini beans with a fork then set aside.
  • In a bowl, combine diced tomatoes, salt, 1/8 tsp pepper, balsamic vinegar, remaining garlic, fresh basil and parmesan cheese.
  • Spread a thin layer of mashed beans onto each baked baguette.
  • Top each bean layer with 2 Tbsp of tomato mixture.

Enjoy!