This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 6 bruschette
Ingredients
1/3 cup walnuts
a 15- to 16-ounce can white beans
2 garlic cloves
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
six 1/4-inch-thick slices rustic Italian bread
Garnish: chopped fresh flat-leafed parsley leaves
Preparation
Step 1
Preheat oven to 350°F.
Step 2
In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
Step 3
Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.
