Cottage Cheese White Bean Bruschetta
A fresh, satisfying bruschetta with a creamy finish and crisp texture. It is an easy, polished choice for sharing at gatherings.
Ingredients
For the White Bean Topping
- 1 can Cannellini Beans, Rinsed And Drained
- 1 cup Cherry Tomatoes, Quartered
- 1/4 cup Finely Chopped Red Onion
- 2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Fresh Basil, Chopped
- 1 clove Garlic, Minced
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
For the Whipped Cottage Cheese
- 2 cups Whole Milk Cottage Cheese, Drained
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- 1/4 teaspoon Kosher Salt
For the Crostini
- 1 French Baguette
- 2 tablespoons Extra-Virgin Olive Oil
- 1/4 cup Grated Parmesan Cheese
Equipment
- food processor
- baking sheet
Instructions
- Combine the cannellini beans, tomatoes, red onion, olive oil, balsamic vinegar, basil, garlic, salt, and black pepper. Let the mixture marinate for 20 minutes.
- Preheat the oven to 400 degrees F. Arrange 24 baguette slices on a baking sheet and brush them with olive oil.
- Sprinkle the baguette slices with Parmesan and bake for 8 to 10 minutes, turning the pan once, until crisp and golden. Let the crostini cool for 5 minutes.
- Blend the drained cottage cheese, lemon juice, lemon zest, and salt in a food processor until smooth, thick, and airy.
- Spread the whipped cottage cheese generously over the crostini. Spoon the marinated white bean mixture on top, allowing excess liquid to remain in the bowl.
- Serve the bruschetta immediately so the Parmesan crostini stay crisp. Finish with additional basil and black pepper if desired.
Nutrition
Serving: 1servingCalories: 97kcalCarbohydrates: 11gProtein: 4gFat: 3g