Ingredients
- 1 can Cento Cannellini Beans (19 oz), drained and rinsed
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained and quartered
- 1 can Cento Skinless Boneless Sardines in Olive Oil (4.375 oz), optional
- 2 tbsp Cento White Balsamic Vinegar of Italy
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained
- Cento Flat Fillets of Anchovies, optional
- Fresh Zucchini, sliced into long strips
- 1 cup Cherry Tomatoes, halved
- 2 Hardboiled Eggs, sliced
Directions
In a medium bowl, mix cannellini beans, mushrooms and sardines. Add white balsamic vinegar and olive oil, mix thoroughly, then cover and chill for 30 minutes. Stuff black olives with anchovies and set aside. Grill zucchini over a medium flame for 2 minutes on each side. Spoon a serving of the chilled bean mixture onto the center of zucchini slice, folding up the sides and using a toothpick to secure. On the remainder of the toothpick, insert a cherry tomato half and stuffed black olive. Plate with hard boiled eggs. Serves 10.
