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.
