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Cannellini Beans and Garlic Bruschetta

A web-exclusive recipe from Italian Cooking and Living

  • 1 can cannellini beans
  • 1/4 cup extra-virgin olive oil, plus
  • 1 tablespoon salt and pepper
  • 2 garlic cloves
  • 4 slices Tuscan bread
  • 1 teaspoon parsley, minced
  • In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth. Slowly add the 1/4 of olive oil with the motor running. Season with salt and pepper, and set aside. Heat a grill pan. Grill the slices of bread until distinct grill marks form. Brush with the remaining olive oil, and rub with the remaining garlic clove. Spread the beans over the bruschetta, and sprinkle with parsley. Serve as an antipasto. Serves 4

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    The Magazine of La Cucina Italiana