Crostini with Sun-Dried Tomato and White Bean Spread

Yield: 4 servings (serving size: 2 crostini)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.7g
  • Carbohydrate: 23.5g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 232mg
  • Calcium: 25mg

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. 1. Preheat oven to 350°.
  2. 2. Place baguette slices on a large baking sheet. Bake at 350° for 8 minutes or until lightly toasted.
  3. 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.
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