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Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze

Vegetarian Times Editors
  • minutes
  • Serves 16

INGREDIENTS

2 tbsp

Basil, fresh

1 15 ounce can

Cannellini beans

1

Fresno chile, seeded and finely chopped (1/4 cup), red

1/2 clove

Garlic

4

Roma tomatoes, seeded and finely chopped (2 cups)

2 tbsp

Shallot

1 cup

Balsamic vinegar

2 tbsp

Lime juice

2 tbsp

Sucanat or nonrefined cane sugar

4 tbsp

Olive oil

16

slices French baguette

1/4 cup

Orange juice, fresh

2 oz

Parmesan cheese, grated