Bruschetta of Cannellini Beans over Yogurt Cheese
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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