Cannellini Beans and Rosemary on Marbled Rye

Recipe Image
Print Print Recipe | Full | 4x6 | 3x5

Serves 12 (1 slice each).

All you need:

1 (8 oz) loaf Baking Stone marble rye bread, sliced diagonally to 1/2-inch-thick slices
3 tbsp plus extra Hy-Vee Select olive oil to spread on bread
1/2 small red onion, thinly sliced
1 tbsp fresh lemon juice
2 garlic cloves, minced
2 tsp chopped fresh rosemary
1 (15.5 oz) can cannellini beans, rinsed and drained
2 tbsp chopped sage

All you do:

Brush bread slices with olive oil. Cook on a preheated ridged pan on the stove top until toasted or in the oven at 350 degrees on a sheet pan for 5 to 10 minutes, until crisp.
In a small bowl, mix onion and lemon juice; set aside. In a small skillet, heat 3 tablespoons olive oil over medium-low heat. Add minced garlic and rosemary and cook for 1 minute. Add beans and cook until warm, about 3 minutes. Stir in sage. Top toasted bread with bean mixture and red onions.

Nutrition information per serving:
Calories: 110
Carbohydrate: 16g
Cholesterol: 0mg
Dietary Fiber: 2g
Fat: 4g
Protein: 4g
Saturated Fat: 0g
Sodium: 210mg
Sugars: 1g
Trans fats: 0g

Daily nutritional values:
0% vitamin A
2% vitamin C
2% calcium
4% iron