Ingredients
- 24 to 30 thin slices French baguette bread
- 1 cup cooked, drained chick peas (fresh or canned)
- 3 tablespoons lemon juice
- 3 tablespoons prepared pesto
- Salt and freshly ground black pepper
- 2 egg whites
- 3 tablespoons freshly grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (26 servings)
93 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 1 milligram cholesterol; 195 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
24 – 30 canapes
Preparation
- Preheat broiler. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet.
- Puree the chick peas in a food processor along with the lemon juice and the pesto. Season to taste with salt and pepper. Transfer to a bowl.
- Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the chick pea mixture, then fold in the rest.
- Spoon some of this mixture onto each of the toasted bread rounds and sprinkle each with a little of the cheese. Place under the broiler and broil until lightly browned.
- Transfer to a serving platter and serve.
25 minutes
Dining and Cooking