The Bruschetta Dinner Board

Bruschetta promoted to dinner: a board of charred sourdough with three toppings — classic tomato-basil, rosemary white-bean smash, and balsamic-glazed mushrooms.

💪 Where's the protein? Right here — 21g

White bean smash (12g)
Sourdough (6g)
Mushrooms (3g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓ Sourdough or whole-grain loaf, 6 thick slices
✓ Ripe tomatoes, 3, diced
✓ Basil, 1 cup, torn
✓ Garlic, 4 cloves (1 for rubbing)
✓ Cannellini beans, 1.25 cups
✓ Rosemary, 1 sprig, minced
✓ Cremini mushrooms, 2 cups, sliced
✓ Balsamic vinegar, 2 tbsp
✓ Olive oil, 2 tbsp
✓ Flaky salt + black pepper
✓ Chili flakes, a pinch

How to Prep

1Toss tomatoes with basil, a minced garlic clove, half the oil, and a little flaky salt; let them sit and get juicy while you cook — never refrigerate.
2Warm the beans with rosemary, a garlic clove, and a splash of water; smash roughly with a fork and loosen with oil.
3Sear the mushrooms hard with the last garlic; splash in the balsamic at the end and let it glaze.
4Grill or broil the bread until deeply charred at the edges; rub every slice with the raw garlic clove while hot.
5Build the board: two slices per topping, chili flakes on the beans, the tomato bowl's juices spooned over last.

#showstopper#date-night#summer#kid-friendly