White Bean Bruschetta

recipe
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.

Yield:

12 servings (serving size: 2 baguette slices and about 2 tablespoons spread)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350º.

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.

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

Liz Zack,

Cooking Light

December 2006
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