Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze

• 1 cup balsamic vinegar
• 2 Tbs. Sucanat or nonrefined cane sugar
• 1 15-oz. can cannellini beans, rinsed and drained
• 2 oz. grated Parmesan cheese ( 1/2 cup)
• 1/4 cup fresh orange juice
• 2 Tbs. olive oil
• 1/2 clove garlic, minced ( 1/2 tsp.)
• 4 Roma tomatoes, seeded and finely chopped (2 cups)
• 1 red Fresno chile, seeded and finely chopped ( 1/4 cup)
• 2 Tbs. finely chopped shallot
• 2 Tbs. finely chopped fresh basil
• 2 Tbs. lime juice
• 16 slices French baguette
• 2 Tbs. olive oil

1. To make Balsamic Glaze: Simmer vinegar and Sucanat in saucepan over medium-low heat 20 minutes, or until syrupy.
2. Cool.
3. To make White Bean Paste: Blend all ingredients in food processor until smooth.
4. Season with salt and pepper, if desired.
5. To make Chutney: combine all ingredients in bowl.
6. To make Bruschetta: Preheat grill or grill pan.
7. Brush baguette slices with oil, and grill 2 to 3 minutes on each side.
8. Spread 1 Tbs.
9. White Bean Paste on each grilled bread slice.
10. Top with 2 Tbs.
11. Chutney; drizzle with Balsamic Glaze.

balsamic vinegar, cane sugar, cannellini beans, parmesan cheese, orange juice, olive oil, clove garlic, tomatoes, red, shallot, fresh basil, lime juice, baguette, olive oil

Taken from www.vegetariantimes.com/recipe/bruschetta-with-white-bean-paste-tomato-chutney-and-reduced-balsamic-glaze/ (may not work)