Crostini

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Low Fat Crostini with Cannellini Beans Arugula Tomatoes

Low Fat Crostini With Cannellini Beans Arugula Tomatoes

Ingredients

  • 2 cloves garlic, peeled , (up to 3)
  • 1 tablespoon olive oil, preferably extra-virgin
  • 2 cups cooked cannellini beans
  • salt a freshly ground black pepper, to taste
  • 12 slices italian bread, 1/2 inch thick
  • 1 cup stemmed and chopped arugula, or watercress
  • 2 vine-ripened tomatoes, chopped, 1 1/2 cups
  • Method

  • Mince one clove garlic.
  • Combine it with oil in a medium saucepan.
  • Stir over low heat until golden, about 2 minutes.
  • Add beans, 1/2 cup water and salt and pepper.
  • Bring to a simmer over low heat and cook, stirring often, until the mixture is thickened, 8 to 10 minutes.
  • Toast or grill bread slices.
  • Rub one side of each bread slice with the remaining garlic cloves.
  • Top each bread slice with some of the beans, followed by arugula or watercress and tomatoes.
  • Serve immediately.
  • Makes 12 crostini, for 4 luncheon or 6 appetizer servings.
  • Calories per crostini: 6 grams protein, 1 gram fat 0 gram saturated fat, 26 grams carbohydrate; 200 mg sodium; 0 mg cholesterol; 2 grams fiber
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