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

Bruschetta of Cannellini Beans over Yogurt Cheese

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By Stonyfield

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

Ready In: 3 hours 15 minutes

Level: Easy

Prep: 3 hours

Cook: 15 minutes

Yields: 4 Servings

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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

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 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.