Crostini With Cannellini Beans Arugula & Tomatoes

Serving Size : 12
Ingredients

for prepare Crostini With Cannellini Beans Arugula & Tomatoes

:

Amount	Measure	Ingredient - Preparation Method
2	cloves	garlic - peeled , (up to 3)
1	tablespoon	olive oil
preferably extra-virgin crostini with cannellini beans arugula & tomatoes
2	cups	cooked cannellini beans
salt a freshly ground black pepper to taste crostini with cannellini beans arugula & tomatoes
12	slices	italian bread - 1/2 inch thick
1	cup	stemmed and chopped arugula
or watercress crostini with cannellini beans arugula & tomatoes
2		vine-ripened tomatoes - chopped

1. Mince one clove garlic. Combine it with oil in a medium saucepan. Stir over low heat until golden, about 2 minutes. Add beans, 1/2 cup water and salt and pepper. Bring to a simmer over low heat and cook, stirring often, until the mixture is thickened, 8 to 10 minutes. 2. Toast or grill bread slices. Rub one side of each bread slice with the remaining garlic cloves. 3. Top each bread slice with some of the beans, followed by arugula or watercress and tomatoes. Serve immediately. Makes 12 crostini, for 4 luncheon or 6 appetizer servings. 145 calories per crostini: 6 grams protein, 1 gram fat (0.2 gram saturated fat), 26 grams carbohydrate; 200 mg sodium; 0 mg cholesterol; 2 grams fiber. Busted by: Gail Shermeyer

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