White Bean and Tomato Bruschetta

Ingredients

• 1 adet tam buğday baget ekmeği, verev kesilmiş 12 ince dilim · 960 kcal
• 1/4 su bardağı zeytinyağı, bölünmüş · 504 kcal
• 1 su bardağı beyaz soğan, doğranmış · 60 kcal
• 4 diş sarımsak, ince kıyılmış · 17 kcal
• 1 tatlı kaşığı kuru fesleğen · 4 kcal
• 1 tatlı kaşığı kuru kekik · 3 kcal
• 1 su bardağı konserve kuru fasulye, yıkanmış ve süzülmüş · 380 kcal
• 2 adet domates, içi çıkarılmış ve küp doğranmış · 68 kcal
• 2 yemek kaşığı balzamik sirke · 50 kcal

Method

1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Toast the baguette slices until golden on one side, then add another tablespoon of olive oil, flip, and toast the other side. Set the bread aside.
2. In the same pan, heat the remaining tablespoon of olive oil over medium heat. Sauté the chopped onions for about 7 minutes until soft.
3. Stir in the minced garlic, dried basil, and dried oregano, cooking for 1 to 2 minutes until fragrant.
4. Add the rinsed navy beans and cook on low heat for 5 minutes. Stir in the cubed tomatoes, turn off the heat, and let the tomatoes warm through without cooking.
5. Drizzle with balsamic vinegar, stir gently to combine, and spoon the warm bean and tomato mixture generously over the toasted bread slices.

← All recipes