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