Used two cloves of garlic and served with toasted onion pita bread. Easy and tasty!
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.
More From Cooking Light
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note