Ingredients
a 15- to 16-ounce can white beans
1
1/2 tsp fresh lemon juice
1/4
cup extra-virgin olive oil
six 1/4-inch-thick slices rustic Italian bread
Garnish: chopped fresh flat-leafed parsley leaves
Directions
1.
Preheat oven to 350°F.
2.
In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
3.
Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.
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