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

Even as a kid, vegetarian Joshua Ogrodowski enjoyed cooking breakfast for his large family. His culinary career included stints as a dishwasher in an Italian restaurant, a movie theater concession stand supervisor, and country club line cook before he enrolled in the culinary arts program at Johnson & Wales. Currently, Joshua is pursuing his master’s degree in art and teaching. He developed this recipe for a recorded heart-healthy cooking demo in a spa cuisine class.

Ingredients: 

Ingredient Set Name: 

Balsamic Glaze

Ingredients: 

Ingredient Line: 
1 cup balsamic vinegar
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2 Tbs. Sucanat or nonrefined cane sugar

Ingredient Set Name: 

White Bean Paste

Ingredients: 

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

Ingredient Set Name: 

Chutney

Ingredients: 

Ingredient Line: 
4 Roma tomatoes, seeded and finely chopped (2 cups)
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1 red Fresno chile, seeded and finely chopped (¼ cup)
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2 Tbs. finely chopped shallot
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2 Tbs. finely chopped fresh basil
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2 Tbs. lime juice

Ingredient Set Name: 

Bruschetta

Ingredients: 

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16 slices French baguette
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2 Tbs. olive oil

Instructions: 

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.

Nutrition Information: 

Calories: 
186
Protein: 
7 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
28 g
Cholesterol: 
3 mg
Sodium: 
309 mg
Fiber: 
2 g
Sugar: 
6 g
Yield: 
Makes 16 bruschetta

Comments on this Recipe

White bean paste

Eh, it's okay. The balsamic is overpowering, and the white bean spread ended up being watery (maybe because of the OJ addition?). I'd also suggest bread crisps instead of fresh bread; there's no space for the watery bean spread. I won't make it again.

ummm Parmesan isn't vegetarian :/

My husband and I made these a couple of years ago and they turned out AWESOME! Just stumbled across the recipe again and am excited to make them this week.

This turned out very pretty and presentable as well as delicious. I am not sure why another commenter's bean paste was watery because mine was the texture of thick hummus -- maybe she did not drain the beans thoroughly. As with most recipes, the quality of ingredients makes a big difference - I used a fresh baguette, fresh basil, tomatoes, shallot, orange juice, lime, garlic. I searched high and low until I found fresno peppers at Whole Foods (30 cents each). I also found vegetarian parmesan there. The one change I would make is to halve the balsamic glaze recipe - it made far more than could be used.