These crusty cannellini bean toasts are easy to prepare in large quantities for a party, but so flavorful your guests will think they took more effort than they did. When you run out of bread, use the bean spread as a dip for sliced veggies and pita chips. This recipe was created by Stephanie Cottrell, who writes the blog Meatless Mouthfuls.
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 3/4 cup low sodium vegetable broth
- Salt and pepper to taste
- 1 loaf crusty bread, sliced
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook for 1-2 minutes, or until it becomes fragrant. Do not let it brown.
Add the beans and vegetable broth to the skillet. Bring to a boil, reduce heat to medium-low and simmer for about 20 minutes.
Toast the bread slices and drizzle with the remaining tablespoon olive oil. Top each slice of bread with a few tablespoons of the bean topping.
Cannellini Bean Bruschetta
Servings per Recipe:Amount per Serving
Calories from Fat: 55
Total Fat: 6.1g
Saturated Fat: 1.1g
Dietary Fiber: 4.7g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.