Herbed White Bean Spread Open-Faced Sandwiches

Great alternative for picnics!

Serves 5


  • 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 extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 10 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
  • 20 (1/4 inch thick) slices red onion

Heat 1 teaspoon oil in 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.

Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.

Place about 3 tablespoons spread on each bread slice, top each with 2 onion slices.


Serv. Size: 2 open-faced sandwiches

Amount Per Serving

Cals: 438 From Fat: 30

Total Fat: 14.4g

Cholesterol: 5mg

Sodium: 704mg

Total Carb: 65.8g

Dietary Fiber: 8.6g

Sugars: na

Protein: 12.1g