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For Topping:
\n1 C. seeded and diced ripe beefsteak tomato
\n3\/4 C. well-drained cannellini beans (freshly cooked or canned)
\n1\/4 C. seeded and diced cucumber
\n2 T. thinly sliced green (spring) onion
\n1 T. fresh oregano leaves or 1 1\/2 tsp. dried oregano
\n1 T. chopped fresh basil or 1 1\/2 tsp. dried basil
\nFreshly ground pepper<\/p>\n
For Bruschetta:
\n8 slices country-style white or whole-wheat bread, each 2 1\/2 inches wide and 1\/2 inch thick
\n1 large clove garlic, cut in half
\n4 tsp. extra-virgin olive oil<\/p>\n
In a bowl, combine all the topping ingredients, including pepper to taste. Toss well, cover and refrigerate for at least 1-2 hours or for up to 2 days to allow the flavors to blend. Preheat a broiler or prepare a fire in a charcoal grill. Arrange the bread slices on a rack on a broiler pan or on a grill rack and broil or grill for 2 minutes. Turn the bread slices over and continue to cook until golden, 1-2 minutes longer. Remove from the heat, rub a cut side of the garlic clove over one side of each warm bread slice and then brush with 1\/2 tsp. the olive oil. Mound an equal amount of the topping on the garlic-rubbed side of each bread slice. Transfer to a platter and serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 266
\nFat: 7g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
For Topping: 1 C. seeded and diced ripe beefsteak tomato 3\/4 C. well-drained cannellini beans (freshly cooked or canned) 1\/4 C. seeded and diced cucumber 2 T. thinly sliced green (spring) onion 1 T. fresh oregano leaves or 1 1\/2 tsp. dried oregano 1 T. chopped fresh basil or 1 1\/2 tsp. dried basil Freshly ground pepper For Bruschetta: 8 slices country-style white or whole-wheat bread, each 2 1\/2 inches wide and 1\/2 inch thick 1 large clove garlic, cut…<\/p>\n