Red, White, and Blue Bruschetta

The classic toasted bread appetizer gets an all-American update with a topping of red sun-dried tomato, white Great Northern beans, and blue Gorgonzola, all served warm.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 354 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• ¼ cup chopped fresh thyme
• 1 clove garlic, halved
• 2 ounces crumbled Gorgonzola cheese
• 1 (4 ounce) log goat cheese, softened
• 1 (15 ounce) can great northern beans, drained (reserve liquid)
• 4 sun-dried tomatoes, drained and minced
• 1 multigrain baguette, cut into 3/4-inch thick slices on the bias
• 12 leaves fresh basil, or as needed

Recipe Instructions

Step 1

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 2

Heat great northern beans with about 1/4 cup of liquid in a saucepan over low heat; stir in thyme, Gorgonzola cheese, sun-dried tomatoes, black pepper, and 1 clove minced garlic. Heat gently to melt Gorgonzola; keep bean mixture warm.

Step 3

Arrange slices of baguette on a baking sheet and toast under the broiler, about 1 minute; watch carefully. Remove bread slices and rub each slice with a garlic clove half. Spread each slice with goat cheese and top with a basil leaf. Spoon bean mixture onto the appetizer and serve warm.