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Serves 6


  • 1 1/2 cups cooked cannellini beans
  • 1 cup grape or cherry tomatoes
  • 3/4 cup kalamata olives, pitted
  • 2 tablespoons fresh basil, chopped
  • 4 cloves garlic
  • 1 small red onion
  • 1/4 teaspoon sea salt
  • 2 ounces parmesan cheese, shaved
  • 4 ounces olive oil
  • 1 (12-inch) multi grain baguette


  • Place the cannellini beans and basil in a large bowl.
  • Cut grape tomatoes in half and place in the bowl with beans.
  • Cut olives in half, making sure they do not contain pits. Place olives in the bowl with rest of the mixture.
  • Peel the red onion and slice thinly.
  • Chop 3 cloves of garlic. Add onion and garlic to the mixture.
  • Add 2 ounces olive oil and mix well.
  • Slice the baguette in half, length-wise.
  • Chop the remaining garlic clove and mix with the remaining olive oil. Brush both pieces of the baguette with the olive oil mixture and grill on a hot grill until toasted.
  • Cut bread into 6 even pieces and place the grilled bread on a platter. Top with the bruschetta mixture.
  • Garnish with parmesan cheese.
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