Bruschetta Cannellini
Prep Time:
15 minutes
Cook Time:
1 ½ hours
Serving Size:

Ingredients

1/2 15-oz can white cannellini beans, drained

2 Tbsp fresh lemon juice

1/2 Tbsp Dijon mustard

1/2 Tbsp balsamic vinegar

2 Tbsp sour cream

Salt & pepper to taste

1 Tbsp extra virgin olive oil

1/2 loaf Italian bread

Extra virgin olive oil (to drizzle)

1 garlic clove, cut in half

1 small plum tomato, diced

2 Tbsp chopped flat leaf parsley (to garnish)

Ingredients

1 15-oz can white cannellini beans, drained

1/4 cup fresh lemon juice

1 Tbsp Dijon mustard

1 Tbsp balsamic vinegar

1/4 cup sour cream

Salt & pepper to taste

2 Tbsp extra virgin olive oil

1 loaf Italian bread

Extra virgin olive oil (to drizzle)

2 garlic cloves, cut in half

2 small plum tomatoes, diced

1/4 cup chopped flat leaf parsley (garnish)

Ingredients

1 1/2 15 oz. can white cannellini beans, drained

3/8 cup fresh lemon juice

1 1/2 Tbsp Dijon mustard

1 1/2 Tbsp balsamic vinegar

3/8 cup sour cream

Salt & pepper to taste

3 Tbsp extra virgin olive oil

1 1/2 loaf Italian bread

Extra virgin olive oil (to drizzle)

3 garlic cloves, cut in half

3 small plum tomatoes, diced

3/8 cup chopped flat leaf parsley (garnish)

Procedures

  1. MIX drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.
  2. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
  3. RUB grilled bread with cut half of garlic to infuse with garlic flavor.
  4. PLACE bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.