Crostini with Sun-Dried Tomato and White Bean Spread Recipe

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Yield:

4 servings (serving size: 2 crostini)

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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

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Ingredients

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010

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Crostini with Sun-Dried Tomato and White Bean Spread

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