Lemony White-Bean Bruschetta

Name: Lemony White-Bean Bruschetta
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 8
Ingredients: 1 long loaf Italian bread; 1 lemon; 1 can white kidney beans (cannellini); 1 tbsp. olive oil; 1/4 tsp. salt; tsp. coarsely ground pepper; 1 tbsp. chopped fresh parsley leaves; 1 tsp. chopped fresh parsley leaves; 2 clove garlic

Published: Jun 9, 2008

Yields:

Prep Time:

20 mins

Cook Time:

2 mins

Total Time:

22 mins

Cal/Serv:

140

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This healthy yet hearty grilled bruschetta recipe features mashed cannellini beans and the bright flavors of fresh lemon and parsley.

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Ingredients

1 long loaf Italian bread
1 lemon
1 can white kidney beans (cannellini)
1 Tbsp. olive oil
1/4 tsp. salt
tsp. coarsely ground pepper
1 Tbsp. chopped fresh parsley leaves
1 tsp. chopped fresh parsley leaves
2 clove garlic

Directions

1. Step 1Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.
2. Step 2Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
3. Step 3From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.
4. Step 4Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic.
5. Step 5Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.