Red, White, and Blue Bruschetta recipe

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Ingredients

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

Nutrition Info

354.1 calories
carbohydrate: 49 g
cholesterol: 24.9 mg
fat: 9.7 g
fiber: 5.3 g
protein: 18.4 g
saturatedFat: 6 g
servingSize: -
sodium: 590.3 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

12 appetizers

Recipe Note

An all-American twist to a classic appetizer.

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