Citrusy Bean-Topped Bruschetta

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  • Makes: 36 appeizers
  • Prep: 25 mins
  • Bake: 6 mins

Citrusy Bean-Topped Bruschetta

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Directions

  1. Finely shred enough orange peel to make 1 teaspoon; set aside. Peel oranges. Working over a glass measure to catch the juice, section oranges (should have about 1-1/2 cups orange sections). Set juice aside. Combine the orange sections, beans, tomato, cucumber, and green onion in a large bowl.
  2. For dressing, combine 1/4 cup of the reserved orange juice (add additional juice, if necessary), vinegar, oregano, olive oil, the 1 teaspoon orange peel, garlic, pepper, and salt in a screw-top jar. Cover and shake well. Pour dressing over bean mixture. Toss gently to coat. Cover and chill bean mixture for 3 to 24 hours.
  3. Slightly mash bean mixture.
  4. Lightly coat both sides of each bread slice with olive oil cooking spray. Arrange slices on an ungreased baking sheet. Bake in a 425 degree F oven about 6 minutes or until crisp and light golden brown, turning once.
  5. To assemble, stir bean mixture. Spoon about 2 tablespoons bean mixture atop each warm toast slice. Sprinkle with shredded Parmesan cheese. Serve immediately. Makes 36 appetizers.

From the Test Kitchen

Food exchanges:

1 starch, 1/2 fat.

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Nutrition Facts (Citrusy Bean-Topped Bruschetta)

  • Per serving:
  • 103 kcal ,
  • 2 g fat
  • 1 mg chol. ,
  • 245 mg sodium ,
  • 17 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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