Bruschetta with Tomato, Black Beans, and Arugula

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* Exported from MasterCook *

 

Bruschetta with Tomato,Black Beans, and Arugula

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup rinsed drained canned black beans

1 vine-ripened tomato -- seeded and cut into 1/4-inch dice

1/4 cup well-washed shredded arugula leaves

1 teaspoon red wine vinegar

1/4 teaspoon sugar

6 1/3-inch-thick sliced Italian bread

1 tablespoon olive oil -- (preferably extra-virgin)

1 garlic clove

 

Preheat oven to 500 F.

 

Finely chop 1/4 cup beans and in a bowl stir together with whole beans, tomato,

arugula, vinegar, sugar, and salt and pepper to taste.

 

On a baking sheet arrange bread slices in one layer and toast in upper third of

oven 4 minutes, or until golden. While toasts are warm, brush both sides with

oil and rub one side with garlic. Top toasts with bean mixture. Makes 6 hors

d'oeuvres, serving 2. May be doubled.

 

Source:

" Gourmet's Quick Kitchen "

Copyright:

" 1996 (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 64 Calories; 7g Fat (92.4% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0