Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Ginger Cannellini Bruschetta

Thursday, September 26, 2019
Ingredients
Makes approximately 16

• 4 Tbsp. garlic ghee
• 2 tomatoes
• Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender
• ⅛ cup olive oil
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. ginger preserve
• 1 tsp. dried dill weed
• 1 tsp. coarse salt
• ½ tsp. fresh ground pepper
• 1 very fresh baguette, cut lengthwise and in 3-inch slices


  Instructions

1. Quarter tomatoes and slice into ¼-inch pieces and place in medium bowl.

2. Add the white beans, olive oil, vinegar, dill, ginger preserve, salt, and pepper and stir to combine. Set aside.

3. Heat oven to 350° F. Melt some garlic ghee and brush on baguette slices.

4. Place on baking sheet and bake until golden brown, about 10 to 15 minutes.

5. Just before serving, divide bean mixture liberally among toasted bread slices. Enjoy!

Recipe courtesy of Edible Ayurveda


Recent Posts


Tags

sandwiches rosemary Guacamole bell pepper green beans greek yogurt Wraps lemon zest Giada's Herbed Quinoa pistachios horseradish gluten free kalamata olives Dip cambozola sugar grapes Kiwi fresh sage MACA gnocchi casserole goat cheese dressing cranberries cashews zucchini Fruit Smoothie chia seeds vegetables cucumbers soup Southwestern Salsa macaroni salad summersalad peppers oregano cashew tomato juice pecans Bartlett pears Gruyère cheese Roast Chicken roasted Roasted Brussels Sprouts vanilla bean apple Goat Cheese chili sourdough bread avocado onion Carrot yogurt peaches garbanzo beans garlic ghee pie crust breakfast chard leaves lemon gorgonzola spicy salmon hummus strawberries Squash red wine vinegar sweet potato Beet-and-Apple Salad roasted carrots cauliflower crust carrots beet pastry cream cannellini tilapia almond butter bacon apricots breakfast nachos stir-fry avocados white wine vinegar plums tomatoes pasta pumpkin tomato paste honey pomegranate Budda Bowl sunflower seeds thyme Salsa oranges ham roasted veggies bruschetta coconut black bean eggplant mushrooms Organic 3-Bean & Vegetable Soup clove croissants mayo protein powder fruit paprika roasted beets hash browns Lemon Sage Tilapia broccoli salad lime sweet potatoes Zucchini Parmesan Crisps white beans Lemon juice Honey Chipotle bell peppers berries Chicken and Broccoli Stir-Fry Easy Frittata dr axe Chicken heavy cream scallops blueberries Ginger eggs apple cider vinegar banana split pomegranate molasses croutons olive oil potato tahini brussel sprouts banana Broccoli Shallot hoisin sauce smoothie spinach cumin Almonds cucumber Reggiano Cheese salad sage leaves Salmon Guacamole Toast Cinnamon pear garlic Cauliflower Pizza Citrus Roasted Shrimp chicken broth walnuts quinoa summer Gazpacho curry powder butter Arugula ACV cheese beets Crostini Balsamic Cherry cloves almond milk Glaze Italian seasonings raisins chicken salad medjool dates avocado salad quesadillas pumpkin puree parsley


Archive