CANNELLINI BEAN BRUSCHETTA

On September 11, 2013 by Tina Diep

cannellini bean bruchetta2 682x1024 CANNELLINI BEAN BRUSCHETTAA lot of my inspirations come from simply trying new foods while eating out. I had a cannellini bean dip similar to the one here at Supper restaurant, which is a nice Italian option in in Manhattan’s East Village. I was amazed at the flavors that came from such simple ingredients.

I added some kalamata olives to the dish to create more of a tapenade, as the salty olive flavor enhances the mild flavor of the beans. I also added basil to this recipe, but fresh flat-leaf parsley is also a nice alternative. This is a perfect antipasto complement to a cheese and cured meat platter.

cannellini bean bruchetta2 FG 1024x1024 CANNELLINI BEAN BRUSCHETTA
Cannellini bean bruschetta
cannellini bean bruchetta2 FG 1024x1024 CANNELLINI BEAN BRUSCHETTA
Serves 8
Print
93 calories
5 g
0 g
8 g
1 g
1 g
28 g
196 g
0 g
0 g
7 g
Nutrition Facts
Serving Size
28g
Servings
8
Amount Per Serving
Calories 93
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 196mg
8%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
2%
Sugars 0g
Protein 1g
Vitamin A
2%
Vitamin C
3%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • ¼ cup of extra virgin olive oil
  2. • 2 garlic cloves, minced
  3. • ¼ teaspoon chili flakes
  4. • 1 can cannellini beans, rinsed
  5. • ½ cup pitted kalamata olives, coarsely chopped
  6. • 2 tablespoons fresh basil (or flat-leaf parsley), roughly chopped
  7. • ¼ teaspoon onion salt
  8. • 2 tablespoons lemon juice
  9. • 1 teaspoon lemon zest
  10. • Salt and fresh ground pepper
  11. • 1 baguette, sliced in an angle
Instructions
  1. 1. Heat the olive oil in a small pot and then toss in the garlic to release the flavors. Sauté for a few minutes, being careful not to burn the garlic. Turn off the stove and add the chili flakes while the oil is still hot.
  2. 2. In a medium-size bowl toss the remaining ingredients together with the oil-sauté mixture to complete the tapenade.
  3. 3. Cut the bread at an angle, and serve raw or toasted topped with the cannellini bean tapenade.
beta
calories
93
fat
8g
protein
1g
carbs
5g
more
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