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 ItalianA 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 RecipeIngredients1 medium red onion (thinly sliced)Salt and fresh ground black pepper to taste4 slices country bread (toasted and brushed with olive oil)1 t red wine or champagne vinegar (optional)2 T extra virgin olive oil2 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*)directionsStep 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.
