- 8 cherry tomatoes
- 2 teaspoons balsamic vinegar
- Salt and black pepper
- 1/4 cup canned white kidney or cannellini beans, drained and rinsed
- 1/2 teaspoon olive oil
- 4 large whole-grain crisp crackers
- 1 ounce reduced-fat goat cheese, crumbled
- 8 baby arugula leaves
- Preheat the oven to 350°F. In an 8- inch square baking dish, toss the tomatoes with the vinegar and salt and pepper to taste until coated. Bake for 8 to 10 minutes, until the tomatoes are soft, shaking the pan occasionally.
- In a small bowl, mash the beans and oil to form a thick paste. Top each cracker with white bean paste, 2 warm tomatoes, a sprinkling of cheese, and 2 arugula leaves. Serve.