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Crostini With Cannellini Beans, Arugula & Tomatoes Categories: appetizers 2 cloves garlic; peeled , (up to 3) 1 tablespoon olive oil --preferably extra-virgin 2 cups cooked cannellini beans salt a freshly ground black pepper; to taste 12 slices italian bread; 1/2 inch thick 1 cup stemmed and chopped arugula --or watercress 2 vine-ripened tomatoes; chopped --1 1/2 cups 1. Mince one clove garlic. Combine it with oil in a medium saucepan. Stir over low heat until golden, about 2 minutes. Add beans, 1/2 cup water and salt and pepper. Bring to a simmer over low heat and cook, stirring often, until the mixture is thickened, 8 to 10 minutes. 2. Toast or grill bread slices. Rub one side of each bread slice with the remaining garlic cloves. 3. Top each bread slice with some of the beans, followed by arugula or watercress and tomatoes. Serve immediately. Makes 12 crostini, for 4 luncheon or 6 appetizer servings. 145 calories per crostini: 6 grams protein, 1 gram fat (0.2 gram saturated fat), 26 grams carbohydrate; 200 mg sodium; 0 mg cholesterol; 2 grams fiber. Busted by: Gail Shermeyer <4paws@netrax.net> - - - - - - - - - - - - - - - - - - Contributor: Eating Well, October 1996 Yield: 12 servings Preparation Time: 0:00 |
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