Crostini with Sun-Dried Tomato and White Bean Spread
4 servings (serving size: 2 crostini)
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
How to Make It
Preheat oven to 350°.
Place baguette slices on a large baking sheet. Bake at 350° for 8 minutes or until lightly toasted.
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
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