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WHOLE GRAIN CROSTINI WITH PEAS AND BEANS

Serves : 13
INGREDIENTS
  • 1 loaf La Brea Bakery whole grain bread
  • olive oil spray
  • 1 tablespoon Napa Valley organic olive oil
  • 3 Melissas organic shallots about 1/2 cup finely diced
  • 1 small portabella mushroom finely diced
  • 1/4 teaspoon sugar
  • 1 clove Melissas organic garlic minced
  • 1 cup Sun Vista great northern beans rinsed and drained
  • 1 cup Cascadian Farms organic frozen peas
  • 3 ounces organic arugula rinsed and drained
  • 3 ounces organic baby spinach rinsed and drained
  • 1/8 teaspoon salt optional
  • 1/8 to 1/4 teaspoon Pepper
  • 1/4 cup freshly grated Reggiano Parmesan cheese
DIRECTIONS

Preheat oven to 400 Faherenheit. Slice bread loaf into 15 half inch thick slices. Discard ends. Arrange slices in a single layer on a baking sheet. Spray tops lightly with olive oil spray. Cook for about 15 minutes, until golden brown.

While the bread is toasting, heat olive oil in a large skillet over medium heat. Add shallots and mushroom and sprinkle with sugar. Cook to soften, about 4 minutes. Add garlic and cook 30 seconds. Stir in beans and peas and cook to heat, about 5 minutes. Add arugula and spinach and stir to wilt, about 4 minutes. Remove from heat and season with salt, if desired, pepper, and cheese.

Spoon mixture onto toasted crostini, lightly pressing it in with the back of a spoon. Serve warm.