Bruschetta with White Beans, Tomatoes, and Fresh Herbs

• Ready In: 19 mins
• Serves: 4

Ingredients

• 1  cup  seeded and diced ripe beefsteak tomatoes or 1  cup italian tomato
• 3⁄4 cup  well-drained cannellini beans (, canned or cooked)
• 1⁄4 cup  seeded and diced cucumber
• 2  tablespoons  thinly sliced green onions
• 1  tablespoon  chopped, fresh oregano leaves
• 1  tablespoon  chopped fresh basil
•  coarse salt
•  black pepper
• 8  slices  country style  whole grain bread, 2-3-inches x 1/2-inch-thick
• 1  clove garlic
• 4  teaspoons extra virgin olive oil

Directions

1. For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
2. Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
3. For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
4. Cut the garlic in half and rub generously over one side of each slice.
5. Brush the olive oil over each side as well.
6. To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.