Cannellini Bean Bruschetta
1 long loaf Italian bread, sliced diagonally into ½” thick slices
1 tbsp extra-virgin olive oil
½ tsp lemon peel
1 tbsp lemon juice
1 can (15oz) cannellini beans, rinsed and drained
1 tbsp fresh parsley, chopped
1 tsp fresh parsley, chopped
2 cloves garlic, peeled and cut in half
Salt and pepper
Pour lemon juice and beans into a bowl and with the help of a fork, lightly mash. Stir in the lemon peel, oil, 1 tbsp parsley and season with salt and pepper.
Place bread slices on a grill rack and place under the grill until toasted on both sides. Remove from grill and rub one side of each toast with the cut side of the garlic. Add the cannellini bean mixture and sprinkle with parsley.