White bean and rosemary bruschetta
- May 2010
- Serves 4
- Ready in 20 min
There are times when you need a comforting snack, and this Italian one ticks the boxes. A good source of fibre, this is also suitable for diabetics.
- 6.5g (0.9gg saturated)
- 33g (1.8g sugar)
- 4 garlic cloves
- ½ tbsp roughly chopped
- fresh rosemary
- 1 tbsp fresh parsley leaves
- 1 tbsp extra-virgin olive oil
- 400g tin cannellini beans,
- drained and rinsed
- 2 salad onions, sliced
- 30g frozen peas, defrosted
- 4 thick slices seeded bread
- Crush or whizz together 3 garlic cloves, the rosemary and the parsley with the olive oil and a splash of water using a pestle and mortar or mini food processor.
- Cook half the garlic-rosemary paste in a non-stick frying pan for 3 minutes over a low heat. Add the beans and toss to coat thoroughly, then cook until heated through. Roughly crush the beans with a fork or potato masher, leaving some whole. Stir in the salad onions and peas.
- Toast or grill the bread, then rub each slice with the remaining garlic clove. Spread with the bean mash, then top with a little of the remaining garlic-rosemary paste.
This recipe is taken from The Essential Diabetes Cookbook by Antony Worrall-Thompson with Louise Blair, BSc, in association with Diabetes UK.
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