White Bean and Spinach Bruschetta

I had the recipe for White Bean Bruschetta and thought, this needs some green. So, added a handful of chopped up spinach to my magic bullet white bean spread and it was AMAZING. And might I add, dairy-free. I ended up dipping my bread back into the spread, but no guilty conscience since it's practically fat free. Go ahead, give it a try and tell yourself the white bean is really sour cream - you'll be easily convinced.

White Bean Spinach Bruscetta

  • Tuscan Bread
  • 1 Can Cannellini Beans (drained)
  • 1 1/4 tsp red wine vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. onion (1 slice)
  • 1 tsp. minced garlic (from jar!)
  • Hand full spinach chopped
  • Pinch of fresh thyme
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Cooked Bacon or Prosciutto

Mix all ingredients together in a food processor, or make sure onion and spinach are finely chopped and mash ingredients together. Spread on Tuscan or Italian bread and bake at 400 deg. for 15 minutes. Top with slices of cooked bacon or prosciutto and ENJOY.