In this protein packed bruschetta, navy beans are tossed together with baby spinach, shallots and cherry tomatoes, then seasoned with fresh thyme and champagne vinegar. Grilling the bread base is the only stove time needed for this simple bean appetizer. Finish with a sprinkling of parmesan reggiano or leave off to keep the dish vegan. This recipe comes to us from Jen of Domestic Divas.
- 1 15 ounce can navy beans, drained and rinsed
- 1 cup baby spinach, rinsed, picked through and sliced
- 1/2 cup cherry tomatoes, halved
- 1 shallot, peeled and chopped
- 1 tablespoon fresh thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine or champagne vinegar
- salt and pepper, to taste
- 6 slices crusty whole wheat bread, cut into thick slices
- 2 garlic cloves, peeled and cut in half
- 2 tablespoons extra virgin olive oil, to grill the bread
- fresh cracked black pepper, to taste
- 1/3 cup parmesan reggiano or vegan cheese on top
Toss the navy beans, spinach, cherry tomatoes, shallot, thyme and olive oil together in a large bowl. Season with salt and pepper to taste.
Heat a cast iron skillet or sauté pan over medium heat. Rub the bread with garlic and drizzle with olive oil. Grill the bread for 3-5 minutes per side, or until the bread has reached the desired level of crunch.
To make the bruschetta topping, toss the ingredients together in a mixing bowl. Season to taste with salt and pepper.
Heat a cast iron skillet or sauté pan over medium heat. Rub the bread with olive oil and the garlic cloves. Grill both sides of the bread.
Spoon a generous portion of the navy bean topping on each slice of toasted bread. Top with fresh cracked black pepper and shaved parmesan reggiano and enjoy!