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Crostini with Sun-Dried Tomato and White Bean Spread

Prep time 2 mins
Cook time 8 mins
Yield 4 servings (serving size: 2 crostini)

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

Nutrition 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

How to Make It

  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