
Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro
Ingredients
2 15-oz. cans unsalted cannellini beans, drained and rinsed
2 cloves garlic, coarsely chopped
2 teaspoons lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon)
1 1/2 teaspoons kosher salt
1 cup unsalted dry-roasted pistachios
1/2 cup loosely packed flat-leaf parsley leaves
1/3 cup loosely packed mint leaves
1/2 teaspoon crushed red pepper
6 tablespoons extra-virgin olive oil
12 1-oz. sprouted-grain bread slices, halved diagonally
ounce Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Preparation
1. Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean.
2. Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt.
3. Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.
Active:
30 minutes
Total:
30 minutes- Yield:
6
Nutritional Information
Calories per serving: | 450 |
---|---|
Fat per serving: | 23g |
Saturated fat per serving: | 3g |
Cholesterol per serving: | 4mg |
Fiber per serving: | 13g |
Protein per serving: | 17g |
Carbohydrates per serving: | 47g |
Sodium per serving: | 734mg |
Iron per serving: | 4mg |
Calcium per serving: | 111mg |
This Recipe Is
Robin Bashinsky