Bruschetta with White Beans and Walnuts Recipe

Bruschetta with White Beans and Walnuts Recipe

  • 2 garlic cloves
  • 1 (15- to 16-oz) can white beans, rinsed and drained
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 6 (1/4-inch-thick) slices rustic Italian bread, toasted
  • 1/3 cup walnuts and coarsely chopped
  • Garnish: chopped fresh flat-leaf parsley
  1. Mince garlic in food processor and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
  2. Drizzle toasts with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta.
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