White Bean Bruschetta Bites
0
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 12 • Difficulty: Easy
These fun, bite-sized little appetizers are healthier and far more creative than traditional bruschetta, as you use zucchini rounds instead of bread. After the rounds are seasoned with garlic and salt, they're broiled in the oven until lightly browned but can hold their shape. Just keep an eye on them while they cook, as broilers can vary wildly in intensity. The topping consists of mashed white beans, plum tomatoes, shallots, lemon zest and juice, olive oil, oregano, and basil for garnish. Feel free to make a batch of it to store in the fridge, as the topping is delicious on grilled chicken or fish.
Ingredients
Uncooked zucchini
2 medium
Cooking spray
6 spray(s)
Granulated garlic
½ tsp
Kosher salt
½ tsp
Canned white beans
15 oz, rinsed and drained
Plum tomato
2 medium, seeded, diced
Shallot(s)
3 Tbsp, chopped, minced
Lemon zest
¼ tsp
Fresh lemon juice
½ tsp
Kosher salt
⅛ tsp
Black pepper
⅛ tsp
Olive oil
1 tsp, high quality
Fresh oregano
½ tsp, minced
Basil
¼ cup(s), thinly sliced (for garnish)
Instructions
1
Cut each zucchini into twelve ½-inch-thick rounds; using a spoon, carve out a small indentation in each zucchini round (do not cut scoop through to other side).
2
Place zucchini rounds in a single layer on a broiler pan. Lightly coat with cooking spray; season with granulated garlic and salt. Broil on high, 3 inches from heat source, until lightly browned but still firm, about 8 minutes.
3
Coarsely mash beans; combine in a medium bowl with remaining ingredients. Divide bean mixture over zucchini; garnish with basil.
4
Serving size: 2 rounds
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