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Cannellini Beans and Garlic BruschettaA web-exclusive recipe from Italian Cooking and Living1 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 (alternately you can toast each slice of bread in a toaster oven). Brush the bread with the remaining olive oil and rub vigorously with the remaining garlic clove. Spread the beans over the bruschetta and sprinkle with parsley. Serve as an antipasto. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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