Crostini with Cannellini Beans, Arugula & Tomatoes

By bakers_delight85

Ingredients

• 2-3 cloves garlic, peeled
• 1 Tbsp. extra-virgin olive oil
• 2 cups cooked or canned cannellini beans, rinsed and drained
• 1/2 cup water
• Salt & freshly ground pepper to taste
• 12 1/2 -inch thick slices whole-wheat country bread
• 1 cup stemmed and chopped arugula or watercress
• 2 tomatoes, seeded and chopped (1 1/2 cups)

Details

Servings 12

Preparation

Step 1

Mince one garlic clove. Combine it with the oil in a medium saucepan. Stir over low heat until golden, about 2 minutes. Add beans, water, salt and pepper. Bring to a simmer over low heat and cook, stirring often, until the mixture is thickened, 8 to 10 minutes.
Toast or grill bread slices. Rub one side of reach bread slice with the remaining garlic cloves.
Top each bread slice with some of the beans, followed by arugula (or watercress) and tomatoes. Serve immediately.
Per crostini: 158 Calories, 1g Fat, 6g Protein