Crostini with Sun-Dried Tomato and White Bean Spread Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Bread Recipes

Crostini with Sun-Dried Tomato and White Bean Spread

Oxmoor House MARCH 2010

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

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.

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

Search for Recipes by Nutrition Data

Go to full version of

Crostini with Sun-Dried Tomato and White Bean Spread recipe