• Becky Berberich

White Bean Balsamic Bruschetta


Going to a party and want to look impressive? Had a rough day and want to pretend you're in Italy? Bruschetta! However you say it: brew-shet-a or bru-sket-a it's delicious.

I was invited by a coworker to a potluck cook out deal to bring friends together before her wife went in to have her knee replaced. Sadly they will not be giving her a bionic joint which was her first wish.

I'm not opposed to the lazy stop-and-grab at the grocery store for something quick to bring, but I wanted to make something. One, to show my coworker how thoughtful I thought it was that she invited me. Two, if there were leftovers I could eat them. Slightly selfish, but good food is good food.


This was super simple to whip up and was SO DAMN TASTEY.

I went to the Tuscan region of Italy with my mom last summer and a simple bruschetta with sun dried (some might say stale) bread was out for breakfast every morning. I may or may not have consumed multiple plates per breakfast with my espresso. God I miss that trip.

For this recipe I omitted olive oil. I've written one post a while back about why I don't add oil to almost anything but I should come up with a more co-hesive post and/or a revisit to the reasons. Anyway, when if you do add olive oil to this recipe I'm sure it would be delicious and out of all the oils, olive is by far the one I will use.

Ingredients:

- 3-4 medium tomatoes

- 1 can white beans

- 10-12 large basil leaves

- 1/4 cup balsamic vinegar

- 1 tsp pepper

- 2 tsp corse ground sea salt

- 1/2 Tbs chopped garlic

Instructions:

Step 1: Drain and rinse beans and place in bowl

Step 2: Dice tomatoes into 1/4 -1/2 inch pieces and put in bowl

Step 3: Chiffonade basil and add to bowl with remaining ingredients. Stir together and let sit in refrigerator for at least an hour until all flavors blend together


When serving I purchased a bag of precut baguette rounds and toasted them for a quick second in the oven (350 degrees for 8-10 minutes flipping halfway though). A lot of people will rub them down with garlic and olive oil but I just sprayed them with a light mist before toasting. It so relaxing to sit and let the bread soak for a bit in the juice and balsamic and then add on a huge scoop of beans and tomato. It totally took me back to Italy.

Also, if you're not sure what I meant by chiffonade, here you go!


Nutritional Information: Servings 8, Serving size 1/2 cup. Calories 81, Fat 0.5 g, Fiber 5.7 g, Protein 4.9 g, Carbohydrates 5.7 g.

Impress your friends with some bruschetta, white wine, and some nice tunes on a beautiful night this summer. You won't regret it!


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