Crostini with Cucumber Slices|
Cannellini Crostini with Cucumber Slices
1 1/2 c Cannellini Beans Master
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
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
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #984 by Judi Moseley
on Jan 4, 1998