Preheat oven to 350˙
Spray a 1 quart casserole with cooking oil
1 cup garbanzo beans, rinsed and drained
3 tablespoons olive oil
1 1/4 cup cottage cheese
3/4 cup plus 2 tablespoons Asiago (if Asiago is not available, a combination of Asiago, Romano and Parmesan will work)
1/2 cup chopped mushrooms
¼ cup thinly sliced green onions
7 slices multi-grain bread
Prepare Crostini: cut crusts from multi-grain bread. Cut slices into fourths. Place on a baking sheet and spritz with olive oil. Sprinkle lightly with salt. Bake at 350˙ for 15 minutes; turn pieces over and bake for another 10 minutes, until completely dry and browned. Remove from oven and set aside. Once cool, toasts can be stored in a plastic bag until ready for use.
For Asiago dip: In food processor blend garbanzo beans, olive oil, cottage cheese and Asiago. Process for 3 minutes.
Remove mixture from processor and stir in chopped mushrooms and sliced green onions .
Spoon mixture into casserole. Sprinkle with 2 tablespoons of Asiago and a few more slices green onion. Bake 35 to 45 minutes, until bubbly and browned on top. Serve with crostini.
Makes 28 appetizing bites.
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