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Balsamic Roasted Tomato and Goat Cheese Crisps

['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.

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