Jill's Summer Bruschetta

"I dont know about the rest of the world, but down in Memphis it's 80 degrees and sunny. We tend to skip spring in the south and although its technically the beginning of Spring, we are in Summer mode already! People are out running and the smell of people firing of their grills fills the neighborhood. Here is a recipe I love in the warm weather—my summer bruschetta. It can be a side dish that you bring to a cookout or it can even be a light lunch. It's deliciously healthy so it will help you get summer ready without sacrificing any taste." —Jill

 You'll need:

Your favorite crusty bread (whole grain, wheat or ciabatta)

1 can organic northern beans (in my grocery store, the organic beans are actually cheaper)

1/4 red onion, sliced

1 small container yellow cherry tomatoes, halved

2 roma tomatos, chopped

1/2 cucumber, chopped

1/2 green bell pepper, chopped

2 tbsp dried oregano

1/4 cup red wine vinegar

1/4 cup olive oil

1/4 cup fresh lemon juice

Fresh ground pepper and salt to taste.

Mix all ingredients in bowl and put in the refrigerator for 30 minutes to chill. 

Slice the bread thin on the bias. (Slicing on the bias gives you more surface area, which means more room for the bruschetta!)

Toast in oven under broiler for 1-2 minutes until golden brown. Flip, and toast other side. 

Top bread with bruschetta. Add an squeeze of lemon, drizzle of olive oil and enjoy! Goes great with a cold beer or your favorite glass of vino. Ah yes...it's almost summertime!