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Whole-Wheat Crostini with White Beans

Whole-Wheat Crostini with White Beans


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon dried rosemary
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 15 ounce can white beans, rinsed and drained
  • 1/4 cup chopped fresh parsley
  • Zest of 1 lemon
  • 8 slices (1/2-inch thick) whole-wheat baguette, toasted
  • 2 plum tomatoes, cut into 8 slices
  • 1/4 cup pine nuts, toasted


  1. Combine olive oil and onion in a medium skillet. Saute over medium for about 5 minutes or until onion is tender. Add rosemary, broth, and beans. Simmer gently for another 5 minutes or until broth is reduced and thickened. Remove from heat and season to taste with salt and pepper, if desired. Fold in parsley and lemon zest.
  2. Top each baguette slice with 1 tomato slice and 2 tablespoons bean mixture. Garnish with pine nuts.

Nutrition Information

Per serving: 252 kcal cal., 9 g fat (1 g sat. fat), 32 g carb., 8 g fiber, 11 g pro., 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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