Nutrition info - Recipes

Bean & Tomato Spread

Need a fresh twist on bruschetta? This beans-and-tomatoes medley will give the traditional appetizer a run for its money and pairs well with just about any meal.

Bean & Tomato Spread


For 7 people

  • 1 tablespoon(s) olive oil
  • 3 garlic cloves, finely minced
  • 1 3/4 cup(s) cannellini beans, drained, reserving .25 cups of liquid
  • 1/2 teaspoon(s) sea salt
  • 1/8 teaspoon(s) ground black pepper
  • 1 1/2 tablespoon(s) fresh parsley, chopped
  • 1 tablespoon(s) lemon juice, fresh
  • 1/2 cup(s) tomatoes, diced and drained well
  • 1/2 teaspoon(s) basil
  • 1 baguette, sliced into .5 inch slices


Heat oil in a medium skillet and sauté garlic for 1 minute. Add beans, reserved liquid, sea salt, and pepper. Cook 2-3 minute. Add basil, parsley, and lemon juice and mix thoroughly. Mash up half of the beans with a fork. Preheat oven to 350 degrees. Place bread slices on baking sheet and bake 5 min until crispy. Remove and top slices with equal amounts of the bean puree and tomatoes.
Ready in 25 min

Nutrition facts

  • Kcal: 89.6 kcal
  • Fibers (g): 2.63g
  • Sodium (mg): 480.44mg
  • Carbs: 13.57g
  • Fat: 2.28g
  • Saturated fat (g): 0.28g
  • Proteins: 4.49g