Creamy white beans enhanced with the sweet addition of toasted pine nuts and sun-dried tomatoes sit atop golden garlic croutes. This spread is the perfect backdrop for the peppery bite of watercress and juicy grape tomatoes.
1. Preheat oven to 425F
2. Brush bagutte slices with olive oil and place on baking sheet. Bake for about 10 minutes or until golden. Let cool slightly. Rub each slice with the garlic halves and set aside. Discard clove.
3. Puree kidney beans in a food processor until almost smooth. Scrape down sides and add oil, vinegar, sage and garlic and puree until smooth. Stir in tomatoes and pine nuts. Season to taste with salt and pepper.
4. For topping, toss tomatoes and watercress with oil and season to taste with salt and pepper; set aside.
5. Spread bean mixture onto toasted baguette slice and top with tomatoe and watercress mixture. Place on serving platter.
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Serving Size: 1 Dozen (484g) | ||
Recipe Makes: 3 | ||
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Calories: 1462 | ||
Calories from Fat: 385 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.8g | 57 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1235.2mg | 43 % | |
Potassium 3132.2mg | 82 % | |
Total Carbohydrate 211.5g | 62 % | |
Dietary Fiber 50.9g | 204 % | |
Sugars, other 160.5g | ||
Protein 65.7g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1462
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