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Cannellini Crostini With Cucumber Slices | ||||||||
Course : Beans Source: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK Serves: 2 |
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Ingredients:
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Preparation / Directions:This is a left-over recipe for use with the aromatic cannellini beans master recipe.
Puree beans, lemon juice, garlic and cumin in blender or food processor. If needed, thin with a little water or olive oil.
Toast thick slices of crusty bread under the broiler on both sides.
Spread the bean puree over bread and top with thinly sliced cucumber.
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