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     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

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