ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bean-and-Rosemary Bites

Prep time 10 mins
Bake time 7 mins
Cook time 5 mins
Yield Makes 12 servings

Ingredients

  • 1 (8-oz.) French bread loaf
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh rosemary, minced
  • 1 teaspoon extra virgin olive oil
  • 1 (16-oz.) can cannellini or great Northern beans, rinsed and drained
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried crushed red pepper

Nutrition Information

  • calories 83
  • caloriesfromfat 9 %
  • fat 0.8 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 3.8 g
  • carbohydrate 15.6 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 160 mg
  • calcium 50 mg

How to Make It

  1. Cut bread into 12 (1/2-inch) slices. Place on baking sheet.

  2. Bake at 375° for 5 to 7 minutes or until toasted.

  3. Sauté garlic and rosemary in hot oil in a nonstick skillet over medium-high heat 2 minutes. Stir in beans and next 3 ingredients. Cook until thoroughly heated, stirring frequently and mashing beans partially to desired consistency.

  4. Spread about 2 1/2 Tbsp. bean mixture over each bread slice.