White Bean Crostini Recipe - Cooking Index
White Bean Crostini Recipe - Cooking Index
Spoon the white bean salad onto toasted baguette slices if your favorite bakery is still operational. Water crackers or cracker bread are possible substitutes.
Type: Vegetables| 2 | Great northern or canellini beans - (15 oz ea), drained | |
| 1 1/2 teaspoons | 7.5ml | Minced rosemary |
| 2 tablespoons | 30ml | Olive oil |
| 4 teaspoons | 20ml | Balsamic vinegar |
| 2 teaspoons | 10ml | Red wine vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 oz | 28g | Parmesan or Romano cheese |
| 1 | Baguette - (10 1/2 oz) - sliced | |
| (or a 4-1/2 oz pkg water crackers) |
Combine beans, rosemary, oil and vinegars in bowl and toss to coat beans. Season to taste with salt and pepper; set aside.
Spread baguette slices on baking sheet and toast at 375 degrees until golden around edges, 8 to 10 minutes. Spoon bean mixture onto toasted baguette slices or crackers and top with thin shaving of cheese.
This recipe yields 4 servings.
Each serving: 555 calories; 646 mg sodium; 8 mg cholesterol; 12 grams fat; 87 grams carbohydrates; 25 grams protein; 5.06 grams fiber.
Source:
The Los Angeles Times, 12-26-1999
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