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Bruschetta of Cannellini Beans over Yogurt Cheese

A delightful and easy recipe that can be served as an appetizer or side dish.

Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 1 medium red onion (thinly sliced)

  • Salt and fresh ground black pepper to taste

  • 4 slices country bread (toasted and brushed with olive oil)

  • 1 t red wine or champagne vinegar (optional)

  • 2 T 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*)

Calories: 330, Calories from Fat: 90, Total Fat: 1.5g, Cholesterol: 5mg, Sodium: 240mg, Total Carbohydrate: 50g, Dietary Fiber: 3g, Sugars: 9g, Protein: 15g


Step 1

*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.

Step 2

In a bowl toss together the beans, onions, parsley, oil, vinegar and season with salt and pepper to taste.

Step 3

Toast bread and brush with extra-virgin olive oil.

Step 4

Spread yogurt cheese onto each slice of toast and spoon the bean salad on top, divided equally.

Step 5

Drizzle with extra-virgin olive oil and serve.