"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cannellini Bean-Rosemary Bruschetta Recipe

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This recipe for Cannellini Bean-Rosemary Bruschetta, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Billings
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. can cannellini beans, drained and rinsed
2 large garlic cloves
1/2 tsp. finely chopped fresh rosemary
1 tbsp. extra virgin olive oil
juice of one lemon
loaf of crusty Italian bread (1/2 lb.), cut into 1/2-inch thick slices

Directions:
Directions:
Heat broiler. In a blender or food processor, puree beans, 1 garlic clove, rosemary, oil and lemon juice; season with salt. Add a tablespoon to two of water, if necessary, to achieve desired consistency. Halve remaining garlic clove. Broil bread until golden on both sides. Rub toasted bread with cut side of garlic; spread with bean mixture.

Personal Notes:
Personal Notes:
Almost like a hummus... I love it!

 

 

 

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