Bruschetta of Cannellini Beans over Yogurt Cheese
A delightful and easy recipe that can be served as an appetizer or side dish.
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Ingredients
| 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*) |
Directions
*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.
Nutrition Information
|
330
CALORIES
|
1.5g
TOTAL FAT
|
15g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
330
90
|
||
| % Daily Value* | ||
| Total Fat | 1.5g | |
| Cholesterol | 5mg | |
| Sodium | 240mg | |
| Total Carbohydrate | 50g | |
| Dietary Fiber | 3g | |
| Sugars | 9g | |
| Protein | 15g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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