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Chesapeake Crab Cakes
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Tuscan White Bean Crostini
Yield: Makes 6 servings
For a refreshing light lunch, serve the white bean mixture as a salad on a bed of Bibb lettuce leaves.
Ingredients:
2
cans (15 ounces each) white beans (such as Great Northern or cannellini), rinsed and drained
1/2
large red bell pepper, finely chopped or 1/3 cup finely chopped roasted red bell pepper
1/3
cup finely chopped onion
1/3
cup red wine vinegar
3
tablespoons chopped fresh parsley
1
tablespoon olive oil
2
cloves garlic, minced
1/2
teaspoon dried oregano
1/4
teaspoon black pepper
18
slices French bread, about 1/4 inch thick
Preparation:
1.
Combine beans, bell pepper and onion in large bowl.
2.
Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl. Pour over bean mixture; toss to coat. Cover; refrigerate 2 hours or overnight.
3.
Arrange bread slices in single layer on large ungreased baking sheet or broiler pan. Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted. Cool completely.
4.
Top each toasted bread slice with about 3 tablespoons bean mixture.
Nutritional Information:
| Serving Size: | |
| Sodium | 800 mg |
| Protein | 15 g |
| Fiber | 1 g |
| Carbohydrate | 57 g |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 12 % |
| Calories | 317 |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Fat | 1/2 |
This recipe appears in:
Italian
