White Bean Bruschetta

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

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Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 26%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 19.7g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 310mg
  • Calcium: 14mg

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

  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.
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