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Crostini with White Kidney Bean Puree & Tomatoes

Serves 16 | Prep Time 10 minutes | Cook Time 15 minutes


1 Tbsp Eden Extra Virgin Olive Oil

3 large cloves garlic, finely minced

15 ounces Eden Cannellini (White Kidney) Beans, drained, and reserve 1/4 cup bean liquid

1/4 tsp Eden Sea Salt

1 1/2 Tbsp fresh basil, chopped

1/8 tsp freshly ground black pepper

1 Tbsp fresh parsley, minced

1 tsp lemon juice, freshly squeezed

1 whole baguette or loaf of Italian bread, sliced into 16 slices about 1/2 inch thick slices

1/2 cup any Eden Diced Tomatoes, well drained
any Eden Whole Tomatoes, well drained and coarsley chopped


Heat oil in a medium skillet and sauté garlic for 1 minute. Add the beans, reserved bean liquid, sea salt, and pepper. Cook 2 to 3 minutes. Add the basil and parsley, and mix thoroughly. Mash half of the beans with a fork. Place mashed beans in the skillet, mix and set aside.

Preheat the oven to 350°. Place the baguette slices on a baking sheet and bake about 5 minutes until crispy, being careful not to burn the slices. Remove and top the slices with equal amounts of the bean mixture and tomatoes.

Nutritional Information

Per serving: 109 calories, 2g fat (16% calories from fat), 4g protein, 19g carbohydrate, 2g fiber, 0mg cholesterol, 210mg sodium