Lemon-Rosemary White Bean Bruschetta

Lemon-Rosemary White Bean Bruschetta

Lemon-Rosemary White Bean Bruschetta


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.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

Make sure you’re following The SkinnyPoints.com for the latest recipes!
Facebook | Pinterest | Instagram

My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

Share This Post