- Makes: 4 servings
- Start to Finish: 30 mins
White Bean Arugula Crostini
slices crusty country bread ( 10 to 15 ounces)
tablespoons olive oil
19 ounce can cannellini beans, rinsed and drained
tablespoons chopped oil-packed dried tomatoes
tablespoons red wine vinegar
tablespoon chopped fresh Italian (flat-leaf) parsley
teaspoon ground black pepper
- In a large skillet cook bread slices in oil over medium-high heat, 2 minutes per side. Drain on paper towels.
- Add onion to hot oil in skillet; cook 4 minutes or until tender. Add beans, dried tomatoes, and vinegar; heat through.
- Transfer bean mixture to a bowl. Mash. leaving some beans whole. Stir in arugula, parsley, salt, and pepper. Spoon mixture over toasts. Squeeze lemon over toast just before serving. Makes 6 servings.
Nutrition Facts (White Bean Arugula Crostini)
- Per serving:
- 377 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 0 mg chol.,
- 928 mg sodium,
- 60 g carb.,
- 9 g fiber,
- 4 g sugar,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet