Smart Endive and Walnut Appetizers
- Yield: 30 servings
- Prep: 10 mins
- Cook: 0 mins
Opt for a creamy white bean spread that’s high in flavor and low in saturated fat—a great way to start a special evening.
Ingredients
- 1-- (15-ounce) can cannelini beans, rinsed and drained
- 2cloves garlic
- 2tablespoons extra-virgin olive oil
- 2tablespoons fresh lemon juice
- 1/4cup torn fresh basil leaves
- 30-- Belgian endive leaves
- 1/4cup chopped walnuts, toasted
- 1/4cup chopped red bell pepper
Instructions
- Puree beans, garlic, oil and lemon juice in a blender or food processor until smooth.
- Add basil and pulse on and off until basil is finely chopped. (May be made a couple days ahead and refrigerated until ready to serve.)
- Spoon equal amounts into endive leaves and top with walnuts and bell pepper.
Recipe courtesy of Patty Mastracco, I Do Food.
Nutritional Info *per serving
- Calories 35
- Glycemic Load 0
- Fat 1.5g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg
- Sodium 50mg
- Potassium 170mg
- Carbohydrate 4g
- Fiber 2g
- Sugars 0g
- Protein 2g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 10%
- Calcium 4%
- Iron 4%