These topped crispbreads work as a colorful appetizer or flavorful snack.
1 tablespoon cooked/canned white beans, mashed
1 whole grain crispbread or large cracker
1 slice red onion
4 grape tomatoes, sliced
6 leaves baby arugula
1 teaspoon shaved Parmigiano-Reggiano cheese
Salt and pepper, to taste
Recipe and photo courtesy of Wasa Crispbread.
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