Cannellini crostini with cucumber slices

2 Servings

Ingredients

Quantity Ingredient
1½ cup Cannellini Beans Master Recipe
1 Lemon; juiced
2 tablespoons Olive oil
1 Garlic clove
½ teaspoon Cumin powder
1 Cucumber; peel/slice thin
4 slices Bread

Directions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE.

Puree beans, lemon juice, garlic and cumin in blender or food processor. If needed, thin with a little water or olive oil.

Toast thick slices of crusty bread under the broiler on both sides.

Spread the bean puree over bread and top with thinly sliced cucumber.

NOTES : This recipe can be used as hors d'oeuvre using toast points instead of whole slices of bread. Also good to use is cocktail bread cut in half diagonally.

Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@...> on Jan 4, 1998

Related recipes