Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic GlazeEven as a kid, vegetarian Joshua Ogrodowski enjoyed cooking breakfast for his large family. His culinary career included stints as a dishwasher in an Italian restaurant, a movie theater concession stand supervisor, and country club line cook before he enrolled in the culinary arts program at Johnson & Wales. Currently, Joshua is pursuing his master’s degree in art and teaching. He developed this recipe for a recorded heart-healthy cooking demo in a spa cuisine class.

Makes 16 bruschetta

Ingredients of Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze:

Balsamic Glaze

  • 1 cup balsamic vinegar
  • 2 Tbs. Sucanat or nonrefined cane sugar

White Bean Paste

  • 1 15-oz. can cannellini beans, rinsed and drained
  • 2 oz. grated Parmesan cheese (½ cup)
  • ¼ cup fresh orange juice
  • 2 Tbs. olive oil
  • ½ clove garlic, minced (½ tsp.)

Chutney

  • 4 Roma tomatoes, seeded and finely chopped (2 cups)
  • 1 red Fresno chile, seeded and finely chopped (¼ cup)
  • 2 Tbs. finely chopped shallot
  • 2 Tbs. finely chopped fresh basil
  • 2 Tbs. lime juice

Bruschetta

  • 16 slices French baguette
  • 2 Tbs. olive oil

Directions for Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze:

  1. To make Balsamic Glaze: Simmer vinegar and Sucanat in saucepan over medium-low heat 20 minutes, or until syrupy. Cool.
  2. To make White Bean Paste: Blend all ingredients in food processor until smooth. Season with salt and pepper, if desired.
  3. To make Chutney: combine all ingredients in bowl.
  4. To make Bruschetta: Preheat grill or grill pan. Brush baguette slices with oil, and grill 2 to 3 minutes on each side. Spread 1 Tbs. White Bean Paste on each grilled bread slice. Top with 2 Tbs. Chutney; drizzle with Balsamic Glaze.

Source: http://www.vegetariantimes.com