White Bean Arugula Crostini

White Bean Arugula Crostini + enlarge image
5 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
30 mins
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White Bean Arugula Crostini

Ingredients
6
slices crusty country bread ( 10 to 15 ounces)
2
tablespoons olive oil
1
small red onion, chopped (1/2 cup)
1
19 ounce can cannellini beans, rinsed and drained
3
tablespoons chopped oil-packed dried tomatoes
2
tablespoons red wine vinegar
1
cup arugula
1
tablespoon chopped fresh Italian (flat-leaf) parsley
1/4
teaspoon salt
1/4
teaspoon ground black pepper
 
Lemon wedge

Directions

  1. In a large skillet cook bread slices in oil over medium-high heat, 2 minutes per side. Drain on paper towels.
  2. Add onion to hot oil in skillet; cook 4 minutes or until tender. Add beans, dried tomatoes, and vinegar; heat through.
  3. 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
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