Herbed White-Bean Spread Open-Faced Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Pack the spread, bread, and onion separately and assemble on site. Ingredients:
spread |
1 teaspoon olive oil |
cooking spray |
2/3 cup coarsely chopped shallots |
1 tablespoon chopped fresh sage |
1 tablespoon fresh thyme |
1 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
1 (19-ounce) can cannellini beans, rinsed and drained |
1/4 cup (1-ounce) shredded asiago cheese |
2 tablespoons chopped flat-leaf parsley |
2 tablespoons extravirgin olive oil |
1 tablespoon fresh lemon juice |
remaining ingredients |
10 (1-ounce) slices diagonally cut french bread (about 1 inch thick) |
20 (1/4-inch-thick) slices red onion |
Directions:
1. To prepare spread, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add shallots; cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans; reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.
2. Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.
3. Place about 3 tablespoons spread on each bread slice; top each with 2 onion slices.
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