Lemon-Rosemary White Bean Bruschetta

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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


  • 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.


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

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