White Bean Bruschetta

For the best flavor, use high-quality extravirgin olive oil. Prepare and chill the white bean spread up to two days in advance; bring to room temperature before serving. Toast the baguette slices up to a day ahead, and store in a zip-top plastic bag.

Yield: 12 servings (serving size: 2 baguette slices and about 2 tablespoons spread)

Ingredients

• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large garlic clove
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
• 3 tablespoons extravirgin olive oil
• 2 teaspoons water
• 1 (10-ounce) French bread baguette, cut into 24 (1/2-inch-thick) slices

Preparation

Preheat oven to 350º.

Place parsley, juice, salt, pepper, garlic, and beans in a food processor; process until smooth. With processor on, slowly add oil through food chute. Add 2 teaspoons water, 1 teaspoon at a time; process until creamy.

Place bread on a baking sheet. Bake at 350º for 5 minutes on each side or until lightly browned. Serve with white bean spread.

FROM MY RECIPES.com