Bread With Bean Tapenade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Dujour08 | 4 | Servings |
INGREDIENTS
| 1 | White beans, drained | |
| 1 | T | Butter |
| 1 | Bottle Italian vinaigrette | |
| Or any salad dressing in | ||
| your refrigerator | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | Loaf bread, either white | |
| baguette | ||
| Or loaf of sliced white | ||
| bread | ||
| Olive oil | ||
| Chopped scallions, for | ||
| garnish |
INSTRUCTIONS
In a medium saucepan, heat the beans with the butter just to cook slightly and soften. Add approximately 2 to 3 tablespoons of Italian vinaigrette and salt and pepper to taste. Either mash by hand or in a food processor, pulse until mashed and well blended. Set aside. If you are using a plain white loaf of bread, trim the crusts off, cut into triangles. Then brush with olive oil, sprinkle a little salt and pepper on top. Then place on a cookie sheet, and place in a 275 degree oven, under the broiler and toast until just golden. If you're using a free form white loaf of bread, slice it approximately 1/4-inch thick and into approximately 3-inch rounds and follow the instructions for the plain white loaf above. Apply 1 to 2 tablespoons of Bean Tapenade. Optional garnish, chopped scallions. This recipe yields 4 servings as an accompaniment. Source: "CHEF DU JOUR - (Show # DJ-9397) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Deborah Stanton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 7.6mg
Sodium: 74.5mg
Potassium: 25.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g