Cannellini Crostini with Cucumber Slices

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Title: Cannellini Crostini with Cucumber Slices
Yield: 2 Servings
Categories: Beans, Sandwiches

Ingredients:

1 1/2 c Cannellini Beans Master
-Recipe
1 Lemon; juiced
2 tb Olive oil
1 Garlic clove
1/2 ts Cumin powder
1 Cucumber; peel/slice thin
4 sl Bread


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
on Jan 4, 1998