Bruschetta with White Bean Paste, Tomato Chutney, and Balsamic Glaze

By Tdy Ok Sabtu, 15 Desember 2018

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MAKES 16 BRUSCHETTA

These elegant bruschetta are simple to assemble. Serve them as the start of a quick meal followed by Linguine in Lemon Cream Sauce.

Bruschetta with White Bean Paste, Tomato Chutney, and Balsamic Glaze

BALSAMIC GLAZE

• 1 cup balsamic vinegar
• 2 Tbs. Sucanat or non refined cane sugar

WHITE BEAN PASTE

• 1 15-oz. can cannellini beans, rinsed and drained
• 2 oz. grated Parmesan cheese (½ cup)
• ¼ cup fresh orange juice
• 2 Tbs. olive oil
• ½ clove garlic, minced (½ tsp.)

CHUTNEY

• 4 Roma tomatoes, seeded and fi nely chopped (2 cups)
• 1 red Fresno chile, seeded and fi nely chopped (¼ cup)
• 2 Tbs. fi nely chopped fresh basil
• 2 Tbs. fi nely chopped shallot
• 2 Tbs. lime juice

BRUSCHETTA

• 16 slices French baguette
• 2 Tbs. olive oil

1. To make Balsamic Glaze: Simmer vinegar and Sucanat in saucepan over medium-low heat 20 minutes, or until syrupy. Cool.
2. To make White Bean Paste: Blend all ingredients in food processor until smooth. Season with salt and pepper, if desired.
3. To make Chutney: combine all ingredients in bowl.
4. To make Bruschetta: Preheat grill or grill pan. Brush baguette slices with oil, and grill 2 to 3 minutes on each side. Spread 1 Tbs. White Bean Paste on each grilled bread slice. Top with 2 Tbs. Chutney; drizzle with Balsamic Glaze.

PER SLICE (WITH TOPPING): 

• 186 CAL; 
• 7 G PROT; 
• 5 G TOTAL
• FAT (1 G SAT FAT); 
• 28 G CARB; 
• 3 MG CHOL; 
• 309 MG SOD;
• 2 G FIBER; 
• 6 G SUGARS