Bruschetta of Cannellini Beans over Yogurt Cheese

By Stonyfield

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


  • 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*)


    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.

    make it with yogurt instead!