White Bean Bruschetta With Gremolata

1 whole wheat baguette, sliced
1½ cups cooked cannellini beans (drained and rinsed if canned*)
1 cup cherry or grape tomatoes, quartered
Salt, to taste
Pinch of freshly ground black pepper
2 tablespoons extra virgin olive oil (or more as needed), divided
2 tablespoons finely chopped flat-leaf parsley
3-4 cloves garlic, finely minced
Grated zest of 1 large lemon
Coarse salt

Heat the oven to 400 degrees. Place the baguette slices on a baking sheet and brush very lightly with olive oil. Bake for 10 minutes or until slightly crunchy.

Combine the beans, cherry tomatoes and 1 tablespoon olive oil. Salt lightly, to taste and add black pepper. In a small bowl, combine the parsley, garlic and lemon zest.

Top the bread slices with the bean mixture, then sprinkle on the gremolata. Drizzle with olive oil and a little coarse salt.

* If using canned beans, I recommend Eden brand, as their cans do not contain BPA.

Serves 6