Bruschetta with White Beans and Walnuts

1/3 cup walnuts
1 can (16 oz.) white kidney beans
2 cloves garlic, peeled
1-1/2 tsp. lemon juice
1/4 cup extra virgin olive oil
6 slices rustic Italian bread, 1/4-inch thick slices

Directions:

Preheat oven to 350°F. In a shallow baking dish toast the walnuts until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince the garlic and purée with the beans, lemon juice and 1 tablespoon of oil until smooth. Toast the bread and drizzle with 2 tablespoons oil. Divide purée among the toast and top with the walnuts. Drizzle remaining tablespoon olive oil over bruschetta and garnish with chopped parsley.

Comments from einar :

This is fast and easy to make! People thought I put a lot of work into it (NO WAY)!

User Reviews:

I made them when we a pool party this summer. I was looking for something that would hold up with out keeping cold. They were great and fast to make and held up very well out by the pool.
Every one enjoyed them and asked how I came up with white beans and walnuts? I won't tell
Thank you

Submitted by Jane Pullman on December 09, 2003

We had a small party last night and my wife saw this recipe and had the makings on hand and thought to try it. They were good and she said fast to make. Our friends could not figure out what they were or how to make them. But they were all gone at the end of the night.

Submitted by Jon on December 02, 2003

It was fast to make! We made them for a party at the office. They were a big hit and people asked me for the recipe. I told them to check out foodgeeks to get it.
Keep up the great work!

Submitted by Rick Holsman on December 04, 2000

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