White Bean and Tomato Chutney Bruschetta


What a week.  But, I have good, no great, news for you.  Wonderful things coming in the near future with the blog. I’ve had my first sneak peeks with the new branding/logo for the new website launch, and I am like a second grade giggly girl right now.  I cannot believe how things have been moving along.

It’s totally true: when you pour love into something without room for expectation, toxicity, or unneeded pressure, love comes racing right back at you.  Preach, sister!

Here’s a simple and healthy bruschetta that you can throw together quickly  (To cut down on time, make the balsamic glaze in advance.).  If you want to skip the whole bread/carb part, this would also make for a pretty amazing dip with veggies.  Omit the parmesan in the bean paste (or sub in with your favorite nutritional yeast here), and you’ve got a clean-eating vegan version.  This stuff is dangerously delicious.


White Bean and Tomato Chutney Bruschetta

Servings: makes enough for about 15 bruschetta



For the balsamic glaze:

1 cup balsamic vinegar

2 tablespoons sugar

For the white bean paste:

One 15-ounce can of cannellini beans, rinsed and drained

2 ounces Parmesan cheese, grated

1/4 cup orange juice

2 tablespoons olive oil

1 garlic clove, minced

For the tomato chutney:

4 Roma tomatoes, seeded and chopped

2 tablespoons fresh basil, chopped

2 tablespoons fresh lime juice

2 tablespoons shallot, finely chopped

For the bruschetta:

One French baguette, sliced diagonally into about 15 1/2-inch thick slices

Olive oil, for brushing

Sea salt, to taste



1. For the balsamic glaze:  In a small saucepan over medium-low heat, combine the balsamic vinegar and the sugar, mixing to combine.  Simmer the mixture until thickened and syrupy, about 20 minutes or so.

2. For the white bean paste:  In a food processor, combine all of the ingredients and process until smooth.

3. For the tomato chutney: Combine all of the ingredients in a bowl, cover, and let sit at room temperature until ready to assemble the bruschetta.

4. For the bruschetta: Preheat a grill pan over medium-high heat.

5. Lightly brush each baguette slice with olive oil.

6. Toast each slice on the grill pan until lightly golden, about 2-3 minutes per side.  Season with sea salt.

7. To assemble the bruschetta:   Place about 1 tablespoon of the white bean paste on each baguette slice and top with the tomato chutney.  Drizzle each slice with the balsamic glaze.


Source:  Slightly adapted from Vegetarian Times.

February 22, 2013 - 9:38 am

Maria Tadic - These look so yummy! I love appetizers like this! I can’t wait to try it!

February 25, 2013 - 2:35 pm

Marie - These look so tasty. Throw the word bruschetta into pretty much any recipe and I’m in. For some strange reason I’ve never been a fan of oranges though. Do you think this dish would still work if I substituted in another citrus juice instead?

February 25, 2013 - 3:01 pm

srlacy - Hi Marie-

That should be ok, I would think.

February 26, 2013 - 12:31 am

Carina - Those look sooo good. I wish I had some to pop in my mouth right now! In really in for any kind of bruschetta, at any time.

May 1, 2013 - 12:57 pm

White Bean and Tomato Chutney Bruschetta - […] source:  thecurvycarrot.com […]