A garlicky combination of cannellini beans, artichoke hearts and Italian cheeses top baguette slices to make this crowd-pleasing bruschetta appetizer.
What You Need
Original recipe yields 20 servings
1 can (15 oz.) cannellini beans, rinsed, mashed
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup chopped red onion s
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Real Mayo Mayonnaise
1 clove garlic, minced
1 French bread baguette (9 oz.), cut into 40 slices
Add To Shopping List
Let's Make It
Heat oven to 375ºF.
Combine all ingredients except bread.
Place bread slices in single layer on baking sheet; top with bean mixture, adding about 1 Tbsp. to each.
Bake 13 min. or until bread is lightly toasted.
How to Chop Onions
Cut a peeled whole onion into thin slices about 1/4 inch thick. Stack two or three slices, then make several crosswise cuts, about 1/4 inch apart, in both directions down through onion slices.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.