cannellini bean bruchetta2A 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 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
DiepLicious https://dieplicious.com/
 

 

 

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

Recommended Articles

%d bloggers like this: