Cannellini and Tomato Crostini (V)
Time: About 15 minutes
1 Tablespoon olive oil
3 garlic cloves, finely minced
1 (15oz) can cannellini beans, drained, reserving 1/4 cup liquid
1/2 teaspoon sea salt
ground black pepper
lemon juice, fresh
1/2 cup tomatoes, diced (drain well)
1/2 teaspoon basil
1 baguette, sliced into 1/2 inch slices
2 Tablespoons fresh parsley, chopped (for garnish, if desired)
Preheat oven to 350 degrees.
Heat oil in a medium skillet and saute garlic for 1 minute. Add beans, reserved liquid, sea salt and pepper. Cook 2-3 minutes.
Add basil, parsley and lemon juice and mix thoroughly. Mash up half of the beans with a fork.
Place bread slices on baking sheet and bake 5 minutes until crispy. Remove and top slices with equal amounts of the bean puree and tomatoes.
Nutrition Info Per Serving:
Total Fat 4 g
Cholesterol 0 mg
Sodium 565 mg
Potassium 457 mg
Total Carbohydrate 50 g
Protein 12 g
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