Pesto White Bean Bruschetta
This vibrant bruschetta features a savory zucchini pesto spread over whole grain bread, topped with a fresh tomato and cannellini bean mixture. It's an easy-to-make, oil-free, and dairy-free appetizer or side dish that's perfect for parties.
Instructions
- 1
To make the pesto, combine all the pesto ingredients in a blender or food processor and blend well. Use the chopped zucchini (0.5 cup), fresh basil leaves (1 handful), garlic, minced (1 clove), pine nuts (0.5 cup), water (0.25 cup), fresh lemon juice (2 tbsp) and salt (0.5 tsp).
- 2
To make the bruschetta, in a medium bowl, combine the finely diced roma tomatoes (0.4 cup), cannellini beans (0.5 cup), and [salt and pepper to taste] and toss to blend.
- 3
Spread the pesto on the [whole grain bread of choice] and top with the tomato and bean mixture.
- 4
Serve, and enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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