Cannellini crostini with cucumber slices
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cannellini Beans Master Recipe |
| 1 | Lemon; juiced | |
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove | |
| ½ | teaspoon | Cumin powder |
| 1 | Cucumber; peel/slice thin | |
| 4 | slices | Bread |
Directions
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE.
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 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@...> on Jan 4, 1998