Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Liz Zack
Recipe by Cooking Light December 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • 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.

Nutrition Facts

123 calories; calories from fat 26%; fat 3.5g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 3.6g; carbohydrates 19.7g; fiber 1.9g; iron 1.4mg; sodium 310mg; calcium 14mg.
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