Whole-wheat crostini with white beans

(from earlyriser’s recipe box)

Serve this dish as an appetizer or pair it with a bowl of soup for lunch.

Nutritional info (per 4 crostini = 2 servings total): 252 calories; 9 g fat; 1 g sat fat; 32 g carbs; 11 g protein; 8 g fiber; 137 mg calcium; 4 mg iron; 43 mg sodium

Source: Shape magazine (from RecipeThing user CLattuada)

Prep time: 10 minutes
Cook time: 10 minutes
Serves 2 people

Categories: appetizer, haven't tried, lunch, party


  • 2 tbs olive oil
  • 1/2 cup chopped onion
  • 1 tsp dried rosemary
  • 1/2 cup low sodium broth
  • 1 15 ounce can white beans, rinsed and drained
  • salt and freshly ground pepper
  • 1/4 cup chopped fresh parsley
  • zest of one lemon
  • 8 slices whole wheat baguette (1/2 inch each), toasted
  • 2 plum tomatoes, cut into 8 slices
  • 1/4 cup pine nuts, toasted


  1. Combine olive oil and onion in a medium skillet. Saute over medium for about 5 minutes or until onion is tender.

  2. Add rosemary, broth and beans to the onions. Simmer gently for another 5 minutes, or until broth is reduced and thickened.

  3. Remove from heat and season with salt and pepper, if desired.

  4. Fold in parsley and lemon zest.

  5. Top each baguette slice with a tomato slice and 2 tbs of the bean mixture. Garnish with pine nuts and serve.

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