SPECIAL COVERAGE: 103rd Running of the Indianapolis 500

RECIPES: White Bean Bruschetta

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White Bean Bruschetta

  • 1 French baguette, cut in 16 (1/2-inch thick) slices
  • 2 tablespoons olive oil
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons sun-dried tomato juliennes* in oil, drained
  • 2 tablespoons chopped, fresh basil leaves or 2 teaspoons dried basil
  • Salt to taste
  • 2 cloves garlic, halved

*Juliennes are matchstick strips.

Heat oven to 400°F. Brush one side of each bread slice with the olive oil. Place on a baking sheet, oil-side up. Bake 8 to 10 minutes or until toasted. Meanwhile, mix beans, sun-dried tomatoes and basil in a medium bowl. Mash with a fork and mix well. Season with salt. Rub the cut sides of garlic over the tops of the toasts. Cover each toast slice with 1 tablespoon bean spread. Serve immediately.

Makes 16 servings

Recipe from http://www.Mealtime.org

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