Tuscan White-Bean Bruschetta

A first course made with slices of grilled bread and the flavors of sunny Tuscany is the perfect way to begin an outdoor dinner cooked on the grill. For an attractive presentation, serve a tray of assorted bruschetta—we provide a trio of additional recipes here—plus a bowl of olives and extra olive oil for drizzling.

PREP: 15 minutes      GRILL: 6 to 10 minutes

MAKES: about 24 bruschetta or 8 appetizer servings

1 long loaf (8 ounces) Italian bread

1 can (15½ to 19 ounces) white kidney beans (cannellini), rinsed and drained

1 tablespoon fresh lemon juice

1 teaspoon minced fresh sage

¼ teaspoon salt

teaspoon coarsely ground black pepper

3 tablespoons olive oil (see Tip)

3 teaspoons minced fresh parsley

2 garlic cloves, each cut in half

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Cut off ends from loaf of bread; reserve for another use. Cut loaf on diagonal into ½-inch-thick slices.

3. In medium bowl, with fork, lightly mash beans with lemon juice, sage, salt, pepper, 1 tablespoon oil, and 2 teaspoons parsley.

4. Place bread slices on hot grill rack or pan and grill until lightly toasted, 3 to 5 minutes on each side. Transfer toast to wire racks to cool slightly. When cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic. Brush garlic-rubbed side of each toast with remaining 2 tablespoons olive oil.

5. Just before serving, spoon bean mixture over garlic-rubbed side of toast and sprinkle with remaining 1 teaspoon parsley.

EACH SERVING: about 170 calories, 6g protein, 21g carbohydrate, 6g total fat (1g saturated), 0mg cholesterol, 315mg sodium

TIP: To add more flavor to the beans, use a fruity, full-bodied extra-virgin olive oil.