Herbed White-Bean Spread Open-Faced Sandwiches

Ingredients

• 1 ounce asiago cheese shredded
• 1 teaspoon pepper black freshly ground
• 1 ounce diagonally bread french cut ()
• 19 ounce .5 can cannellini beans rinsed drained canned
• 2 tablespoons olive oil extravirgin
• 1 cup less-sodium chicken broth fat-free
• 2 tablespoons flat-leaf parsley chopped
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh
• 2  garlic cloves minced
• 1 tablespoon juice of lemon fresh
• 1 teaspoon olive oil 
• 5 inch onion red
• 0.7 cup shallots coarsely chopped

Equipment

• food processor
• frying pan

Directions

1. To prepare spread, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat.
2. Add shallots; cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly.
3. Add broth and beans; reduce heat to low. Cook 5 minutes or until most of liquid is absorbed.
4. Remove from heat; cool to room temperature.
5. Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.
6. Place about 3 tablespoons spread on each bread slice; top each with 2 onion slices.