Cannellini Crostini with Cucumber Slices

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