Name: Bruschetta with White Beans and Walnuts
Yield: Makes 6 bruschette
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

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.

TagsBruschetta Toast Sandwich Italian European White Bean Bean and Legume Vegetable Walnut Nut Starter Dinner Dairy Free Vegetarian Vegan No-Cook Food Processor Cookbooks

Recipe notes

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