Herbed White Bean Spread Open-Faced Sandwiches

1 tsp olive oil

cooking spray

⅔ cup coarsely chopped shallots

1 tbsp chopped fresh sage

1 tbsp fresh thyme

2 garlic cloves, minced

1 cup fat-free, less-sodium chicken broth

19 oz can cannellini beans, rinsed and drained

¼ cup shredded Asiago cheese

2 tbsp chopped flat-leaf parsley

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

10 slices diagonally cut French bread (about 1" thick)

20 slices red onion (¼" thick)

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.

Nutrition Facts

0 servings

Serving size

2 sandwiches

Amount per serving
Calories438

% Daily Value *
Total Fat 14.4g19%
Cholesterol 5mg2%
Sodium 740mg33%
Total Carbohydrate 65.8g24%

Dietary Fiber 8.6g31%
Protein 12.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Herbed White Bean Spread Open-Faced Sandwiches