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Lemon, White Bean, and Arugula Crostini

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    White beans offer dairy-free creaminess, protein, and richness to these crostini. Served with a side salad, these crostini could even be presented as a part of a light Mother’s Day lunch.

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    1 organic whole grain or gluten-free ciabatta loaf, cut into 12 - 1 in (2.5 cm) slices
    2 Tbsp (30 mL) extra-virgin olive oil, divided
    1 clove garlic, halved
    1 - 15 oz (415 g) can white beans, drained and rinsed
    1 cup (250 mL) arugula
    Zest of 1 lemon
    1 Tbsp (15 mL) lemon juice
    1/4 tsp (1 mL) sea salt
    1/4 tsp (1 mL) ground black pepper

    Place oven rack in centre position. Preheat oven to 350 F (180 C). On large, rimmed, parchment-lined baking sheet, arrange ciabatta slices and brush with 1 Tbsp (15 mL) oil. Bake until bread is toasted, about 8 to 10 minutes. Allow to cool for 5 minutes before rubbing each slice with garlic. Discard any remaining garlic. Transfer to serving platter.

    In medium bowl, toss beans, arugula, lemon zest and juice, salt, pepper, and remaining 1 Tbsp (15 mL) oil. Top toast with bean mixture and serve immediately.

    Serves 12.

    Each serving contains: 104 calories; 4 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 16 g total carbohydrates (0.4 g sugars, 2 g fibre); 174 mg sodium

    source: "Craving Crostini", alive #391, May 2015

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    Lemon, White Bean, and Arugula Crostini

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