Dairy-Free Tuscan White Bean & Tomato Breakfast Bruschetta

Ingredients

• 1 15-ounce can Canned Cannellini Beans
• 1 pint Cherry Tomatoes
• 2 cloves Garlic
• 1/4 cup Fresh Basil
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Balsamic Vinegar
• 8 slices Crusty Italian Bread
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 1 15-ounce can of Canned Cannellini Beans, drain them, and rinse them under cool water.
2. 2Wash the 1 pint of Cherry Tomatoes, then cut them in half or quarters, depending on their size.
3. 3Peel and finely mince the 2 cloves of Garlic. Wash and finely chop the 1/4 cup of Fresh Basil.
4. 4In a medium bowl, combine the drained and rinsed cannellini beans, the halved or quartered cherry tomatoes, the minced garlic, the chopped fresh basil, the 3 tablespoons of Extra Virgin Olive Oil, the 1 tablespoon of Balsamic Vinegar, the 1/4 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper. Stir everything together gently until all ingredients are well mixed.
5. 5Arrange the 8 slices of Crusty Italian Bread on a baking sheet. Toast them in an oven preheated to 190°C for 5-8 minutes, or until they are golden brown and slightly crisp.
6. 6Carefully spoon the white bean and tomato mixture from the bowl onto each slice of the toasted Italian bread.
7. 7Serve the Dairy-Free Tuscan White Bean & Tomato Breakfast Bruschetta immediately.

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