Bruschetta of Cannellini Beans over Yogurt Cheese

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

330
Calories
1.5g
Fat
15g
Protein

Ingredients

1 medium red onion (thinly sliced)
Salt and fresh ground black pepper to taste
4 sli 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*)
Nutrition Information: 
Calories: 
330
Calories from Fat: 
90
Total Fat: 
1.5g
Cholesterol: 
5mg
Sodium: 
240mg
Total Carbohydrate: 
50g
Dietary Fiber: 
3g
Sugars: 
9g
Protein: 
15g

Preparation:

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.

Ingredients

1 medium red onion (thinly sliced)
Salt and fresh ground black pepper to taste
4 sli 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*)
Nutrition Information: 
Calories: 
330
Calories from Fat: 
90
Total Fat: 
1.5g
Cholesterol: 
5mg
Sodium: 
240mg
Total Carbohydrate: 
50g
Dietary Fiber: 
3g
Sugars: 
9g
Protein: 
15g

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