You are here: Home » Recipes » Navy Bean Bruschetta Navy Bean Bruschetta Recipe by Meatless Monday Yield 10 servings In this protein packed bruschetta, navy beans are tossed together with baby spinach, shallots and cherry tomatoes. PrintEmail Ingredients 1 (15-ounce) can navy beans, drained and rinsed1 cup baby spinach, rinsed, picked through and sliced1/2 cup cherry tomatoes, halved1 shallot, peeled and chopped1 tablespoon fresh thyme2 tablespoons extra-virgin olive oil2 tablespoons white wine or champagne vinegar Salt and pepper6 thick slices crusty whole-wheat bread2 garlic cloves, peeled and cut in half2 tablespoons extra-virgin olive oil, to grill the bread Freshly ground black pepper1/3 cup shaved Parmigiano Reggiano cheese Instructions Toss the navy beans, spinach, cherry tomatoes, shallot, thyme and olive oil together in a large bowl. Season with salt and pepper to taste. Heat a cast iron skillet or sauté pan over medium heat. Rub the bread with garlic and drizzle with olive oil. Grill the bread for 3 to 5 minutes per side, or until the bread has reached the desired level of crunch. To make the bruschetta topping, toss the ingredients together in a mixing bowl. Season to taste with salt and pepper. Heat a cast iron skillet or sauté pan over medium heat. Rub the bread with olive oil and the garlic cloves. Grill both sides of the bread. Spoon a generous portion of the navy bean topping on each slice of toasted bread. Top with fresh cracked black pepper and shaved Parmigiano Reggiano. Recipe by Jen of Domestic Divas, courtesy of Meatless Monday