Crostini with Sun-Dried Tomato and White Bean Spread



4 servings (serving size: 2 crostini)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 168
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 0.9 g
Monofat 4.6 g
Polyfat 0.9 g
Protein 4.7 g
Carbohydrate 23.5 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 232 mg
Calcium 25 mg


8 (1/2-inch-thick) diagonally-cut baguette slices
1 cup canned cannellini beans, rinsed and drained
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
1/4 cup coarsely chopped drained oil-packed sun-dried tomato halves


1. Preheat oven to 350°.

2. Place baguette slices on a large baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

3. While baguette slices toast, place beans and next 4 ingredients in a blender; process until smooth. Spread 2 tablespoons bean mixture on each baguette slice; sprinkle each with 1/2 tablespoon chopped tomatoes.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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