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White Bean Bruschetta

Yield 12 servings (serving size: 2 baguette slices and about 2 tablespoons spread)
For the best flavor, use high-quality extravirgin olive oil. Prepare and chill the white bean spread up to two days in advance; bring to room temperature before serving. Toast the baguette slices up to a day ahead, and store in a zip-top plastic bag.

Ingredients

  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large garlic clove
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 3 tablespoons extravirgin olive oil
  • 2 teaspoons water
  • 1 (10-ounce) French bread baguette, cut into 24 (1/2-inch-thick) slices

Nutrition Information

  • calories 123
  • caloriesfromfat 26 %
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 3.6 g
  • carbohydrate 19.7 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 310 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 350º.

  2. Place parsley, juice, salt, pepper, garlic, and beans in a food processor; process until smooth. With processor on, slowly add oil through food chute. Add 2 teaspoons water, 1 teaspoon at a time; process until creamy.

  3. Place bread on a baking sheet. Bake at 350º for 5 minutes on each side or until lightly browned. Serve with white bean spread.