Lemony Veggie Bruschetta

MAKES: 8 SERVINGS
SERVING SIZE: 2 APPETIZERS
MAKES: 16 TOASTS
PREP: 15 MINS
TOTAL TIME: 30 MINS

 

 

 


Ingredients

6 ounces fresh green beans and/or yellow wax beans, trimmed

1/4 cup sugar

1/4 cup water

1 lemon (1 tsp. zest; 1/4 cup juice)

1 8 ounce carton marscapone cheese or whipped goat cheese

16 1/2-inch-thick slices country-style bread, toasted

1 cup thinly sliced green onions and/or radishes

Fresh mint leaves

Sea salt flakes


Directions
  1. Prepare an ice bath with cold water and ice cubes in a large bowl. Cook beans in boiling salted water 1 minute; transfer to ice bath. Remove; pat dry. Cut into 1/2-inch pieces.
  2. In a small saucepan combine sugar, water, and lemon zest and juice. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, 6 to 8 minutes or until syrupy; cool.
  3. Spread mascarpone on toasted bread slices. Top with green beans, green onions, mint, and sea salt flakes; drizzle with syrup.

Nutrition Facts (Lemony Veggie Bruschetta)

Per serving: 217 kcal , 12 g fat (7 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 40 mg chol. , 163 mg sodium , 21 g carb. , 0 g fiber , 7 g sugar , 3 g pro.