Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze
"Even as a kid, vegetarian Joshua Ogrodowski enjoyed cooking breakfast for his large family. His culinary career included stints as a dishwasher in an Italian restaurant, a movie theater concession stand supervisor, and country club line cook before he enrolled in the culinary arts program at Johnson & Wales. Currently, Joshua is pursuing his master’s degree in art and teaching. He developed this recipe for a recorded heart-healthy cooking demo in a spa cuisine class...."
INGREDIENTS
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Balsamic Glaze
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1 cup balsamic vinegar
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2 Tbs. Sucanat or nonrefined cane sugar
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White Bean Paste
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1 15-oz. can cannellini beans, rinsed and drained
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2 oz. grated Parmesan cheese ( 1/2 cup)
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1/4 cup fresh orange juice
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2 Tbs. olive oil
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1/2 clove garlic, minced ( 1/2 tsp.)
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Chutney
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4 Roma tomatoes, seeded and finely chopped (2 cups)
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1 red Fresno chile, seeded and finely chopped ( 1/4 cup)
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2 Tbs. finely chopped shallot
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2 Tbs. finely chopped fresh basil
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2 Tbs. lime juice
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Bruschetta
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16 slices French baguette
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2 Tbs. olive oil
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