by Jennifer Burns, Intermountain Medical Center Heart Institute
- 1 whole wheat baguette
- 1/4 cup olive oil, divided
- 1 cup white onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup canned white beans (low sodium), rinsed and drained
- 2 tomatoes, cored and cubed
- 2 tablespoon balsamic vinegar
Slice the baguette on the diagonal into about 12 thin slices. In a large sauté pan, heat 2 tbsp of the olive oil over medium heat. Place the bread slices in the pan and cook on medium-high heat until sizzling and golden. Just before flipping the bread, add an additional tbsp of olive oil to the pan. Flip the bread and cook second the side until golden.
Cook the onions and the remaining tbsp of olive oil over medium heat in a medium sauté pan until the onions are very soft, about 7 minutes. Add the garlic, basil and oregano and cook another minute or two, until fragrant. Add the beans and continue cooking for another five minutes on low heat. Add the tomatoes and turn off the heat, allowing tomatoes just to take on the warmth of the pan without cooking. Drizzle the balsamic vinegar into the pan and gently stir.
To serve, scoop some of the tomato-bean mixture onto the grilled bread. Serve immediately.
Serving size: 2 pieces
Total Fat: 12g
Saturated Fat: 1.6g
Trans Fat: 0