Saturday, August 1, 2009
Gazpacho and Crostini with Tuscan Bean Spread
I had changed the menu just a bit, chef's prerogative I guess, and made the Hearty Grilled Cheese and Vegetable Sandwich on Thursday instead of Friday. So, today I am posting the missing recipe. I hope you enjoy this light summer favorite.
2 cups tomatoes, seeded and chopped
1 1/2 cups red bell pepper, rough chopped
1 cup carrots, rough chopped
1/2 cup celery, rough chopped
1 Tbsp. onion, chopped
1 large garlic clove, rough chopped
1/4 tsp. cumin
1 tsp. red wine vinegar
1 Tbsp. olive oil
Few drops of Worcestershire sauce
1/4 cup flat leaf parsley
Low fat sour cream
finely diced bell pepper
finely diced tomato
finely diced chives
Place the tomato and bell pepper into a blender and pulse. Add the rest of the ingredients and pulse until the mixture is to your desired texture. Chill in a tightly covered container for at least 2 hours. Serve ice cold with your choice of garnishes.
Yields four 1 cup servings. Each serving = 72 calories, 1 1/2 vegetable exchanges.
Crostini with Tuscan White Bean Spread
1 Tbsp. + 1 tsp. olive oil
1 garlic clove, minced
2 cups cannellini beans
1/2 tsp. dried rosemary, crushed in palm of hand
4 Tbsp. pecorino romano cheese, grated
8 - 1 ounce slices of Italian bread
1 - 2 garlic cloves, whole
4 ounces of prosciutto ham
fresh basil (optional)
Heat the olive oil in a small pot on medium heat and add the garlic. Saute the garlic for about a minute or two until it begins to release its aroma. Stir in the cannellini beans and rosemary. Heat thoroughly. Mash with a fork, leaving it a chunky consistency. Stir in the pecorino romano cheese and season to taste with pepper. Remove from heat and set aside.
To make the crostini, place the slices of Italian bread on a hot grill pan or on a cookie sheet in the broiler. Watch carefully and turn when browned. Remove when second side is also browned and immediately rub with the clove of garlic on one side.
To assemble, place a half of a slice of prosciutto, or 1/2 ounce, on each crostini and top with 1/4 cup of the white beans. Garnish with fresh basil if desired.
Yields four servings. Each serving = 385 calories, 3 carbohydrate exchanges, 2 protein exchanges, 1 fat exchange.
Total per serving = 457 calories, 3 carbohydrate exchanges, 2 protein exchanges, 1 1/2 vegetable exchanges, 1 fat exchange.