Monday, June 10, 2013

White Bean Bruschetta {Munchie Monday}

After visiting the Farmer's Market this weekend, I found myself with a nice loaf of bread baked by some French nuns {always providing culinary temptation} and beautiful asparagus. My husband and I were inspired to use these finds to try to replicate a White Bean Bruschetta that we love at a local restaurant. Here is what we came up with:

Ingredients:

1 can cannellini beans, drained and rinsed
2 cloves of garlic, minced
1/4 tsp cumin
2-3 tsp olive oil
4-5 slices of bread
handful of asparagus, washed
Parmesan cheese, shaved
balsamic vinegar

Directions:

Preheat the oven to 350. Cut your slices into triangles. Then, brush each side lightly with olive oil. Place each piece onto a cookie sheet. Place in oven for 10 minutes or until you have achieved the desired crispness. Turn your slices over about half way through.

While the bread is crisping, blend the beans, garlic and cumin in a food processor until smooth. Cut asparagus to fit on bread.

When the bread is ready, remove it from the oven. Scoop a bit of the bean mixture onto each piece. Put a few pieces of asparagus on top and press in lightly. Put back in oven for 5 minutes.

Next, sprinkle each piece with a little Parmesan. Put back in oven until cheese melts. Now, plate your bruschetta and drizzle a little balsamic on each slice.

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