Bruschetta with Tuscan White Beans<\/p>\n
<\/p>\n
1 T. + 2 tsp. olive oil, preferably extra virgin<\/p>\n
1 tsp. minced garlic<\/p>\n
1\/2 tsp. crumbled dried sage<\/p>\n
Pinch of salt<\/p>\n
Pinch of ground red pepper<\/p>\n
1 C. cooked cannellini beans<\/p>\n
1\/2 C. canned diced tomatoes in juice<\/p>\n
20 thinly sliced rounds whole wheat baguette, toasted, or whole wheat crackers<\/p>\n
<\/p>\n
In a nonstick skillet, combine the oil, garlic, sage, salt, and pepper. Cook over low heat for 1 minute, or until sizzling. Add the beans and tomatoes. Increase the heat to medium. Simmer for 5 minutes, mashing occasionally with a fork, or until thickened. Spread the mixture on the baguette slices or crackers. Serve right away. The bean topping can be prepared and refrigerated several days in advance of serving. Reheat in a microwaveable dish for about 2 minutes on high power before spreading on the toast or crackers.<\/p>\n
<\/p>\n
Yield: 10 servings<\/p>\n
Calories: 84<\/p>\n
Fat: 4g<\/p>\n
Fiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Bruschetta with Tuscan White Beans 1 T. + 2 tsp. olive oil, preferably extra virgin 1 tsp. minced garlic 1\/2 tsp. crumbled dried sage Pinch of salt Pinch of ground red pepper 1 C. cooked cannellini beans 1\/2 C. canned diced tomatoes in juice 20 thinly sliced rounds whole wheat baguette, toasted, or whole wheat crackers In a nonstick skillet, combine the oil, garlic, sage, salt, and pepper. Cook over low heat for 1 minute, or until sizzling….<\/p>\n