Roasted Tomato, White Bean, and Olive Bruschetta Recipe

Name: Roasted Tomato, White Bean, and Olive Bruschetta Recipe
Total time: 50 min
Ingredients: 2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups); 2½ cups slivered red onion; ½ cup Castelvetrano olives, halved and/or quartered; 6 cloves garlic, slivered; ¼ cup fresh herb sprigs, such as oregano, basil, thyme, and/or rosemary; 2 lb. Campari tomatoes, halved and/or quartered, and/or whole cherry tomatoes on the stem; ¼ cup white wine or low-sodium vegetable broth; 2 tablespoons white balsamic vinegar; Cracked black pepper; 1 loaf whole grain French bread, sliced and toasted, or 12 oz. dry whole wheat pasta, cooked according to package directions, or 4 cups hot cooked quinoa or other grain

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These scrumptious bruschetta bites feature saucy roasted tomatoes, cannellini beans, and olives spooned onto toasted whole wheat bread. Get the recipe!

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Ingredients

2 15-oz. cans no-salt-added cannellini beans, rinsed and drained (3 cups)
2½ cups slivered red onion
½ cup Castelvetrano olives, halved and/or quartered
6 cloves garlic, slivered
¼ cup fresh herb sprigs, such as oregano, basil, thyme, and/or rosemary
2 lb. Campari tomatoes, halved and/or quartered, and/or whole cherry tomatoes on the stem
¼ cup white wine or low-sodium vegetable broth
2 tablespoons white balsamic vinegar
Cracked black pepper
1 loaf whole grain French bread, sliced and toasted, or 12 oz. dry whole wheat pasta, cooked according to package directions, or 4 cups hot cooked quinoa or other grain