Cannellini Crostini

Cannellini Bruschetta

Cannellini Crostini

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Servings2
Calories186
Prep Time20 mins
Total Time30 mins

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 oil
    1 clove garlic
    1 tablespoon fresh-squeezed lemon juice
    1 pinch lemon zest
    1/4 teaspoon fresh rosemary herb
    1 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 tomatoes
    2 tablespoons olive tapenade
    parmesan 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
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