Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze
White bean paste gives this appetizer a fabulous, creamy Tuscan flavor.
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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.
- 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 (1/2 cup)
- 1/4 cup fresh orange juice
- 2 Tbs. olive oil
- 1/2 clove garlic, minced (1/2 tsp.)
- 4 Roma tomatoes, seeded and finely chopped (2 cups)
- 1 red Fresno chile, seeded and finely chopped (1/4 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.
- Calories 186
- Carbohydrate Content 28 g
- Cholesterol Content 3 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 309 mg
- Sugar Content 6 g