Even 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:
- To make Balsamic Glaze: Simmer vinegar and Sucanat in saucepan over medium-low heat 20 minutes, or until syrupy. Cool.
- To make White Bean Paste: Blend all ingredients in food processor until smooth. Season with salt and pepper, if desired.
- To make Chutney: combine all ingredients in bowl.
- 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