Lemony Veggie Bruschetta

Brighten up the fresh green and yellow beans atop this easy bruschetta recipe by drizzling on a lemon syrup and pairing with an ice-cold rose wine. Seek out a bottle that features strawberry and grapefruit flavor notes.

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  • Makes: 8 servings
  • Serving Size: 2 appetizers
  • Makes: 16 toasts
  • Prep: 15 mins
  • Total Time: 30 mins

Lemony Veggie Bruschetta

Directions

  1. Prepare an ice bath with cold water and ice cubes in a large bowl. Cook beans in boiling salted water 1 minute; transfer to ice bath. Remove; pat dry. Cut into 1/2-inch pieces.
  2. In a small saucepan combine sugar, water, and lemon zest and juice. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, 6 to 8 minutes or until syrupy; cool.
  3. Spread mascarpone on toasted bread slices. Top with green beans, green onions, mint, and sea salt flakes; drizzle with syrup.
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Nutrition Facts (Lemony Veggie Bruschetta)

  • Per serving:
  • 217 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 40 mg chol. ,
  • 163 mg sodium ,
  • 21 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 3 g pro.
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