Bean and Artichoke Bruschetta

38 20 servings, 2 pieces (49 g) each
Recipe By
Reviews
Prep Time
25
min.
Total Time
38
min.
Servings

20 servings, 2 pieces (49 g) each

A garlicky combination of white kidney beans, artichoke hearts and Italian cheeses top baguette slices to make this crowd-pleasing bruschetta appetizer.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine all ingredients except bread.
  • Place bread slices in single layer on baking sheet; top with bean mixture, adding about 1 Tbsp. to each.
  • Bake 13 min. or until bread is lightly toasted.
*Made with a blend of oils including olive, canola, and soybean oil.

Substitute

Prepare using Touch of Philadelphia Shredded Creamy Mozza Cheese.

Servings

  • 20 servings, 2 pieces (49 g) each

Nutritional Information

Serving Size 20 servings, 2 pieces (49 g) each
AMOUNT PER SERVING
Calories 100
% Daily Value
Total fat 2g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 230mg
Carbohydrate 17g
Dietary fibre 3g
Sugars 2g
Protein 5g
   
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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