Citrusy Bean-Topped Bruschetta

  • Yields: 36 appeizers
  • Prep: 25 mins
  • Bake: 6 mins
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Citrusy Bean-Topped Bruschetta
medium oranges (about 1-1/4 pounds)
15 ounce can navy beans, rinsed and drained
medium tomatoes, seeded and chopped (1 cup)
1 1/3
cups chopped cucumber
green onions, thinly sliced (1/3 cup)
Orange juice
tablespoons white wine vinegar
tablespoons snipped fresh oregano
tablespoons olive oil
cloves garlic, minced
teaspoon pepper
teaspoon salt
slices French bread cut 1/2 inch thick
Olive oil nonstick spray coating
  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.

Nutrition Facts (Citrusy Bean-Topped Bruschetta)
    Per serving:
  • 103 kcal cal.,
  • 2 g fat
  • 1 mg chol.,
  • 245 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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