Warm Garlic Bean Crostini
White beans laced with garlic is a tasty way to crown crusty crostini. Partially crushing the beans gives this dip a chunkier texture than the usual bean dips.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 66 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 124 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit C | 2% |
| folate | 7% |
Suggested Recipes
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1 baguette (French_stick)
2 tbsp (25 mL) extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp (2 mL) dried sage, crumbled
1/4 tsp (1 mL) pepper
1 can (19 oz/540 mL) white kidney beans, drained andrinsed
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
Fresh sage or parsley leaves (optional)
Preparation:
Cut baguette diagonally into 24 slices. Broil on baking sheet for 30 seconds on each side or until golden. Set aside.
In nonstick skillet, heat oil over medium heat; cook garlic, sage and pepper, stirring, for 1 minute or until garlic is golden.
Meanwhile, in bowl, mash one-third of the kidney beans. Add mashed and whole beans, lemon rind and juice to skillet; cook for 3 minutes or until hot. Spoon heaping tablespoonful (15 mL) onto each crostini. Garnish with sage (if using).
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