A delightful and easy recipe that can be served as an appetizer or side dish. Bruschetta of Cannellini Beans over Yogurt Cheese Go to recipes By Stonyfield Vegetarian Appetizers Italian A delightful and easy recipe that can be served as an appetizer or side dish. Ready In: 3 hr 15 mins Level: Easy Prep: 3 hours Cook: 15 mins Yields: 4 Servings Print Recipe Ingredients 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*) directions 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 2In a bowl toss together the beans, onions, parsley, oil, vinegar and season with salt and pepper to taste.Step 3Toast bread and brush with extra-virgin olive oil.Step 4Spread yogurt cheese onto each slice of toast and spoon the bean salad on top, divided equally.Step 5Drizzle with extra-virgin olive oil and serve.
