Bruschetta (broo-SKEH-tah) is derived from the Italian word bruscare, which means “to roast over coals.” Bruschetta is made by rubbing raw garlic over toasted slices of Italian bread then drizzling them with olive oil. Top each bruschetta with some chopped fresh tomato and sprinkle with thinly sliced fresh basil.

Ingredients:

1 (15½-ounce) can cannellini (white kidney) beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
Grated zest and juice of ½ lemon
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 garlic clove, cut in half
12 thin slices whole wheat Italian bread, toasted

Directions:

Mash beans with 1 tablespoon of parsley, the lemon zest and juice, oil, salt, and pepper in medium bowl.

Rub cut side of garlic over one side of each slice of toasted bread. Top bread evenly with bean mixture and sprinkle with remaining 1 tablespoon parsley.