White Bean Bruschetta
Serves 4
White beans make a great topping for toasted cheese bread. Serve this zippy combination with a salad for a light meal or enjoy it as an appetizer.
- Jessica Siegel, Registered Dietitian
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INGREDIENTS:
2 tablespoon Napa Valley organic olive oil
1 tablespoon Bellino balsamic vinegar
1/2 teaspoon McCormick organic red pepper flakes
1 packed tablespoon fresh slivered basil
1 tablespoon fresh minced Italian parsley leaves
1 teaspoon minced fresh rosemary
2 tablespoons Cibo Naturals olive and garlic tapenade
½ garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 can Carmelina Brand cannellini beans, rinsed and drained
1/3 cup diced cherry tomatoes
½ demi loaf Gelson’s Finest rustic bread, thinly sliced into 12 slices
1 tablespoon Gelson’s Finest grated Reggiano Parmesan cheese
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DIRECTIONS:
– Combine the oil, vinegar, pepper flakes, basil, parsley, rosemary, olive tapenade, garlic, salt and pepper in a bowl. Use the back of a large spoon to muddle the herbs and spices with the liquid. Toss beans and tomatoes with the dressing and let stand at room temperature for 15 minutes.
– Toast bread slices and sprinkle 1/4 teaspoon of cheese on top of each warm slice. Top each slice of bread with two tablespoons of beans.
| Each serving of 6 tablespoons topping and 3 slices of bread contains: | ||
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Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron |
250 11 g 1 g 0 g 0 mg 470 g 31 g 6 g 1 g 10 g 9% DV 12% DV 5% DV 18% DV |
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