This flavorsome recipe can make a snazzy appetizer or a satisfying lunch! A must try healthy cuisine to have a meatless day!

Ingredients:

1 15 ounce can beans, drained and rinsed

1 cup baby spinach, rinsed, picked through and sliced

1/2 cup cherry tomatoes, halved

1 shallot, peeled and chopped

1 tablespoon fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons vinegar

Salt and pepper, to taste

6 slices crusty whole wheat bread, cut into thick slices

2 garlic cloves, peeled and cut in half

2 tablespoons extra virgin olive oil, to grill the bread

Fresh cracked black pepper, to taste

Directions:

Toss the 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 3-5 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 bean topping on each slice of toasted bread.

Top with fresh cracked black pepper and enjoy!