In an effort to make my Super Bowl spread a bit more healthy, I have discovered a great cracker topping. You could also use this on crustini.
White Bean Tapenade
Great on whole-wheat crackers or even toast.
2 garlic cloves, unpeeled
1/2 teaspoon olive oil
1 (15-oz.) can cannellini beans, rinsed and drained
2 teaspoons lemon juice
Salt and ground black pepper, to taste
2 tablespoons olive oil
6 fresh sage leaves
1. Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin.
2. Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
3. Thinly slice or mince sage leaves; fold into tapanade.
4. Taste to adjust seasonings, add salt or pepper as needed.
Recipe courtesy of National Pork Board.
Fat: 2.6 g
Carbohydrates: 5.1 g
Protein: 2 g