A 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
2014-02-11 17:39:32
Serves 8
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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
- • ¼ cup of extra virgin olive oil
- • 2 garlic cloves, minced
- • ¼ teaspoon chili flakes
- • 1 can cannellini beans, rinsed
- • ½ cup pitted kalamata olives, coarsely chopped
- • 2 tablespoons fresh basil (or flat-leaf parsley), roughly chopped
- • ¼ teaspoon onion salt
- • 2 tablespoons lemon juice
- • 1 teaspoon lemon zest
- • Salt and fresh ground pepper
- • 1 baguette, sliced in an angle
Instructions
- 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. In a medium-size bowl toss the remaining ingredients together with the oil-sauté mixture to complete the tapenade.
- 3. Cut the bread at an angle, and serve raw or toasted topped with the cannellini bean tapenade.
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