This flavorsome recipe can make a snazzy appetizer or a satisfying lunch! A must try healthy cuisine to have a meatless day!
1 15 ounce can 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 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
Toss the 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 bean topping on each slice of toasted bread.
Top with fresh cracked black pepper and enjoy!