Recipe information
Yield
Makes 6 <I>bruschette</I>
Ingredients
2 garlic cloves
1 (15- to 16-oz) can white beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
6 (1/4-inch-thick) slices rustic Italian bread, toasted
1/3 cup walnuts and coarsely chopped
Garnish: chopped fresh flat-leaf parsley
Preparation
Step 1
Mince garlic in food processor and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
Step 2
Drizzle toasts with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta.
Reprinted with permission from Gourmet Every Day. © 2000 Random House Check out Gourmet Today, with more than 1,000 all-new recipes See more recipes from Random House cookbooks
