A delightful and easy recipe that can be served as an appetizer or side dish.
| 1 | medium red onion (thinly sliced) | |
| Salt and fresh ground black pepper to taste | ||
| 4 | slice | country bread (toasted and brushed with olive oil) |
| 1 | tsp | red wine or champagne vinegar (optional) |
| 2 | tbsp | extra virgin olive oil |
| 2 | c | canned cannellini beans (drained and rinsed) |
| 2 | c | fresh flat Italian parsley (chopped) |
| 1 | q | Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*) |
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
In a bowl toss together the beans, onions, parsley, oil, vinegar and season with salt and pepper to taste.
Toast bread and brush with extra-virgin olive oil.
Spread yogurt cheese onto each slice of toast and spoon the bean salad on top, divided equally.
Drizzle with extra-virgin olive oil and serve.