Title: Cannellini Crostini with Cucumber Slices
Categories: Beans, Toast, Appetizers, Italian
Yield: 2 Servings
1 1/2 c Cooked Cannellini Beans
1 Lemon; juice of
2 tb Olive oil
1 cl Garlic
1/2 ts Cumin powder
1 Cucumber; peel/slice thin
4 sl Bread
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
Posted by Judi Moseley
