White Bean Bruschetta
This decadent bruschetta features seasoned white beans--a protein-source that contains twice as much energy-boosting iron as beef.
Ingredients
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1 cup white beans (cannellini or navy), soaked 8-18 hours with a piece of kelp
1 shallot, peeled and minced
2-3 basil leaves, minced
1 tomato, diced
1-2 cloves of garlic
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh oregano
Parsely, minced
Sea salt
Freshly ground black pepper
Whole grain baguette
Prosciutto, sliced thin and heated until crispy (optional)
Preparation
Level: Intermediate
Servings: 6
Cook Time:
Ready In:
Preheat oven to 350 degrees.
Cut baguette into 1-inch-thick pieces. Drizzle with olive oil and bake 5-7 minutes. Discard bean soaking water.
In a pot, bring beans, kelp and fresh water to a boil. Cover, reduce heat and simmer for 50 minutes.
Add 1/2 teaspoon sea salt and continue cooking for 15 minutes.
Whisk together olive oil, garlic, vinegar, oregano, sea salt and black pepper.
Toss cooked beans with basil and dressing. Scoop bean mix onto toasted baguette pieces and top with crispy prosciutto.
Cut baguette into 1-inch-thick pieces. Drizzle with olive oil and bake 5-7 minutes. Discard bean soaking water.
In a pot, bring beans, kelp and fresh water to a boil. Cover, reduce heat and simmer for 50 minutes.
Add 1/2 teaspoon sea salt and continue cooking for 15 minutes.
Whisk together olive oil, garlic, vinegar, oregano, sea salt and black pepper.
Toss cooked beans with basil and dressing. Scoop bean mix onto toasted baguette pieces and top with crispy prosciutto.
