Recipes

Bean & Tomato Spread

Need a fresh twist on bruschetta? This beans-and-tomatoes medley will give the traditional appetizer a run for its money and pairs well with just about any meal.
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Course Vegetable Appetizers
Cuisine Continental
Servings 7 servings
Calories 627.22 kcal

Ingredients
  

  • 1 tablespoon(s) olive oil
  • 3 garlic cloves, finely minced
  • 1 7/8 cup(s) cannellini beans, drained, reserving .25 cups of liquid
  • 1/2 teaspoon(s) sea salt
  • 1/8 teaspoon(s) ground black pepper
  • 1 1/2 tablespoon(s) fresh parsley, chopped
  • 1 tablespoon(s) lemon juice, fresh
  • 1/2 cup(s) tomatoes, diced and drained well
  • 1/2 teaspoon(s) basil
  • 1 baguette, sliced into .5 inch slices

Instructions
 

  • Heat oil in a medium skillet and saute garlic for 1 minute.
  • Add beans, reserved liquid, sea salt, and pepper.
  • Cook 2-3 minute.
  • Add basil, parsley, and lemon juice and mix thoroughly.
  • Mash up half of the beans with a fork.
  • Preheat oven to 350 degrees.
  • Place bread slices on baking sheet and bake 5 min until crispy.
  • Remove and top slices with equal amounts of the bean puree and tomatoes.
  • Ready in 25 min.

Nutrition

Calories: 627.22kcalCarbohydrates: 94.96gProtein: 31.43gFat: 15.96gSaturated Fat: 1.93gSodium: 3363.08mgFiber: 18.42gSugar: 4.04g
Keyword Bread, Lemon, Tomato, Vegetables
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