Backyard Bruschetta
Recipe Number: 658
Contributor: charm
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Serves:
16 bruschetta
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
Prepare topping:
1 can (15-19-oz can) white kidney beans, rinsed and drained
1 T. minced fresh parsley leaves
1 T. lemon juice
1 T. olive oil
1 tsp minced fresh sage leaves
1/4 tsp salt
1/8 tsp coarsely ground black pepper
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1 loaf Italian bread (or French bread)
2 garlic cloves, each cut in half
1 T. olive oil
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| Cooking
Instructions: |
Cut off ends from bread; reserve for making bread crumbs. Slice loaf diagonally into 1/2 inch thick slices. Place bread slices on grill over medium heat and cook 3-5 mins on each side, until lightly toasted.
Rub one side of each slice with cut side of garlic. Brush with remaining olive oil.
Just before serving, assemble bruschetta by topping toast slices with white bean mixture.
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| Additional
Comments: |
| Each bruschetta: 80 cal, 3 g protein, 11 g. carb. 2 g fat., 0 cholesterol> |