Smart Endive and Walnut Appetizers
1 can (15 ounces) cannellini beans, rinsed and drained
2 cloves garlic
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
cup torn fresh basil leaves
30 Belgian endive leaves
cup chopped walnuts, toasted
cup chopped red bell pepper
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.
Nutrition values per serving: 30 calories, 1.5 g fat (0 saturated), 3 g carbohydrates, 1 g fiber, 1 g protein, 0 cholesterol, 5mg sodium.
California Walnut Commission