Ingredients

	10 oz French baguette bread, thinly cut into 30 slices
	6 spray(s) cooking spray
	1 tsp garlic salt
	15 oz canned cannellini beans, rinsed and drained
	4 medium plum tomato(es), seeded and chopped
	4 Tbsp (chopped) uncooked red onion(s), minced
	4 tsp fresh lemon juice
	1 Tbsp olive oil, extra virgin
	1 Tbsp rosemary, fresh, minced
	1 tsp kosher salt
	1/4 tsp black pepper, freshly ground
	2 Tbsp grated Parmesan cheese
	1/2 tsp lemon zest, or to taste

 

Instructions

• Preheat oven to 375°F.
  
• Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes.
  
• Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans.
  
• Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving.

 

Notes

• Try this recipe with any fresh herbs you have on hand - dill, oregano and/or mint would all be tasty.