nutritional information

Per Slice (with topping):

  • 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

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

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

Makes 16 bruschetta

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.
Balsamic Glaze
  • 1 cup balsamic vinegar
  • 2 Tbs. Sucanat or nonrefined 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.)
  • 4 Roma tomatoes, seeded and finely chopped (2 cups)
  • 1 red Fresno chile, seeded and finely chopped (¼ cup)
  • 2 Tbs. finely chopped shallot
  • 2 Tbs. finely chopped fresh basil
  • 2 Tbs. lime juice
  • 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.

January 2010 p.60

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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.

J M - 2015-11-10 19:41:35

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.

Darcie - 2014-06-01 20:02:43

ummm Parmesan isn't vegetarian :/

jksx ojsx - 2014-02-16 15:55:43

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.

Jessica - 2013-07-30 13:21:36

White bean paste

Melissa - 2013-05-19 01:55:02