Whole-wheat crostini with white beans
(from CLattuada’s recipe box)
Serve this dish as an appetizer or pair it with a bowl of soup for lunch.
Nutritional info (per 4 crostini = 2 servings total): 252 calories; 9 g fat; 1 g sat fat; 32 g carbs; 11 g protein; 8 g fiber; 137 mg calcium; 4 mg iron; 43 mg sodium
Source: Shape magazine
Prep time: 10 minutes
Cook time: 10 minutes
Serves 2 people
Categories: appetizer, haven't tried, lunch, party
Ingredients
- 2 tbs olive oil
- 1/2 cup chopped onion
- 1 tsp dried rosemary
- 1/2 cup low sodium broth
- 1 15 ounce can white beans, rinsed and drained
- salt and freshly ground pepper
- 1/4 cup chopped fresh parsley
- zest of one lemon
- 8 slices whole wheat baguette (1/2 inch each), toasted
- 2 plum tomatoes, cut into 8 slices
- 1/4 cup pine nuts, toasted
Directions
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Combine olive oil and onion in a medium skillet. Saute over medium for about 5 minutes or until onion is tender.
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Add rosemary, broth and beans to the onions. Simmer gently for another 5 minutes, or until broth is reduced and thickened.
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Remove from heat and season with salt and pepper, if desired.
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Fold in parsley and lemon zest.
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Top each baguette slice with a tomato slice and 2 tbs of the bean mixture. Garnish with pine nuts and serve.