White Bean Bruschetta Bites
PersonalPoints™ per serving

Total Time: 28 min
Prep: 20 min
Cook: 8 min
Serves: 12
These fun, bite-sized little appetizers are healthier and far more creative than traditional bruschetta, as you use zucchini rounds instead of bread. After the rounds are seasoned with garlic and salt, they're broiled in the oven until lightly browned but can hold their shape. Just keep an eye on them while they cook, as broilers can vary wildly in intensity. The topping consists of mashed white beans, plum tomatoes, shallots, lemon zest and juice, olive oil, oregano, and basil for garnish. Feel free to make a batch of it to store in the fridge, as the topping is delicious on grilled chicken or fish.
  • 2 medium uncooked zucchini
  • 6 sprays cooking spray
  • ½ tsp granulated garlic
  • ½ tsp Kosher salt
  • 15 oz canned white beans, rinsed and drained
  • 2 medium plum tomatoes, seeded, diced
  • 3 tbsp uncooked shallots, minced
  • ¼ tsp lemon zest
  • ½ tsp fresh lemon juice
  • ⅛ tsp kosher salt
  • ⅛ tsp black pepper
  • 1 tsp olive oil, high quality
  • ½ tsp fresh oregano, minced
  • ¼ cup basil, thinly sliced (for garnish)

  1. Cut each zucchini into twelve ½-inch-thick rounds; using a spoon, carve out a small indentation in each zucchini round (do not cut scoop through to other side).
  2. Place zucchini rounds in a single layer on a broiler pan. Lightly coat with cooking spray; season with granulated garlic and salt. Broil on high, 3 inches from the heat source, until lightly browned but still firm, about 8 minutes.
  3. Coarsely mash beans; combine in a medium bowl with remaining ingredients. Divide bean mixture over zucchini; garnish with basil.
  4. Serving Size: 2 rounds