4 large slices of country bread, toasted
2 garlic cloves, peeled and halved
2 cups (500 ml) cooked cannellini beans
1/4 cup (50 ml) extra virgin olive oil, for drizzling
salt to taste
To start your Cannellini Bruschetta:
Rub a garlic clove over each slice of bread.
Mash half the beans and generously spread the cannellini beans
on each slice of bread.
Drizzle with olive oil and sprinkle with salt.
Yield: 4 servings