Diabetic Dish of the Week - White Bean and Tomato Bruschetta

Another Diabetic Friendly Appetizer to serve at your Holiday parties.

White Bean and Tomato Bruschetta


Ingredients

 2 tablespoons oil-packed dried tomatoes
 1/2 cup snipped watercress or fresh flat-leaf parsley
 2 tablespoons pine nuts, toasted
 1 cup canned white kidney beans (cannellini beans), rinsed and drained
 1 tablespoon fat-free milk
 2 -3 teaspoons lemon juice
 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 cloves garlic, cut up
 12 1/2-inch-thick slices baguette-style French bread
 Watercress sprigs (optional)
Directions

 Preheat broiler. Drain tomatoes, reserving oil; finely snip tomatoes. In a small bowl, combine snipped tomatoes, 1 teaspoon of the reserved oil, the 1/2 cup watercress or parsley, and the pine nuts; set tomato mixture aside.
 In a food processor or blender, combine another 1 teaspoon of the reserved oil, the beans, milk, lemon juice, thyme, salt, pepper, and garlic. Cover and process or blend until smooth. Set bean mixture aside.
 Place bread slices on a baking sheet. Broil 4 inches from the heat for 1-1/2 to 2 minutes or until bread is lightly toasted, turning once. Remove from oven; cool slightly.
 Place about 1 tablespoon of the bean mixture on each of the toasted bread slices, spreading evenly to edges. Broil 4 inches from heat about 1 minute or until bean mixture is warm. Remove from oven. Top each with some of the tomato mixture. If desired, garnish with watercress sprigs. Serve immediately. Makes 12 appetizers.
Make Ahead Tip

 Prepare as directed through step 3. Cover and chill tomato and bean mixtures separately for up to 24 hours. Place toasted baguette slices in an airtight container; store at room temperature for up to 24 hours. Preheat broiler. Continue as directed in step 4.
Nutrition Facts Per Serving:

PER SERVING: 75 cal., 2 g total fat 184 mg sodium, 11 g carb. (1 g fiber), 3 g pro.