Tomato and Bean Bruschetta

A different take on the normal tomato bruschetta.

• Ready In: 20 mins
• Serves: 4
• Yields: 2 bruschetta

Ingredients

•  cooking spray
• 1  cup plum tomato, chopped & seeded & peeled
• 1  garlic clove, minced
• 1  cup cannellini beans, cooked
• 1⁄2 teaspoon salt
• 1  dash crushed red pepper flakes
• 4  ounces  italian  country bread, diagonally sliced into 8 pieces (1/4 inch)
•  extra virgin olive oil
•  chopped basil (to garnish)

Directions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add tomatoes and garlic, cook 2 minutes stirring constantly.
2. Add cannellini beans,salt and red pepper to pan, mashing beans with a fork. Cook 1 minute or until throughly heated. Remove from heat. Spread bean mixture evenly over each bread slice, drizzle each with 1/2 tspn extra virgin olive oil, and then top with each with 1 1/2 tspns chopped basil.