White Bean Bruschetta

25 min · Serves 4

Based on a recipe from MyPlate National Strategic Partners The Grain Chain, via USDA MyPlate Kitchen

What goes in

• 1whole-wheat French baguette
• ¼ cupolive oil
• 1 cupwhite onion
• 4garlic
• 4.9 mldried basil
• 4.9 mldried oregano
• 1 cupcanned navy beans
• 2tomatoes
• 29.6 mlbalsamic vinegar

How to cook it

1. Cut the baguette on a diagonal into approximately 12 thin slices.
2. Warm 2 tablespoons of the olive oil in a large skillet over medium-high heat.
3. Add the bread slices in a single layer and fry until the undersides are sizzling and golden. Drizzle an additional tablespoon of olive oil into the skillet, turn the slices over, and toast the other side until golden, then set aside.
4. Add the remaining tablespoon of olive oil to the pan over medium heat and cook the chopped onion until softened, roughly 7 minutes.
5. Stir in the garlic, dried basil, and dried oregano, cooking for 1 to 2 minutes until fragrant.
6. Lower the heat to low, add the navy beans, and warm them through for 5 minutes. Remove the pan from the heat and stir in the diced tomatoes, letting them warm gently without cooking.
7. Pour in the balsamic vinegar and mix gently to combine.
8. Spoon generous mounds of the bean and tomato topping over the toasted bread slices and serve.

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