EQUIPMENT SUGGESTIONS
food processor (mini or standard size)
small baking sheet
Ingredients
- 1 cup canned cannellini beans (white kidney beans), drained and rinsed
- 1 tablespoon olive oil
- 1 clove garlic, peeled
- 1 tablespoon fresh-squeezed lemon juice
- 1 pinch lemon zest, finely grated
- ¼ teaspoon fresh rosemary herb, chopped
- ½ mini baguette loaf, sliced into about 12-15 thin slices
- ¼ cup sundried tomatoes, julienned
- 2 tablespoons olive tapenade
- 1 pinch salt and ground pepper, each
- parmesan cheese, finely grated and added to liking
Instructions
- Set oven at 350 degrees.
- In a food processor or blender, add the beans, oil, garlic, lemon juice, zest, pepper and rosemary. Combine until roughly smooth (a few pulses). Set aside.1 cup canned cannellini beans (white kidney beans)1 tablespoon olive oil1 clove garlic1 tablespoon fresh-squeezed lemon juice1 pinch lemon zest1/4 teaspoon fresh rosemary herb1 pinch salt and ground pepper
- Spread bread on a small baking sheet and drizzle with olive oil. Place in a 350 degree oven until toasted, about 7-10 minutes.1/2 mini baguette loaf
- Spread a layer of the cannellini bean mix on each toast. Add a thin layer of olive tapenade followed by a couple pieces of tomato. Grate a bit of Parmesan cheese over all and serve.1/4 cup sundried tomatoes2 tablespoons olive tapenadeparmesan cheese
MY NOTES
NUTRITION
Serving: 1g | Calories: 186kcal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 431mg | Potassium: 485mg | Fiber: 7g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 4mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
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