Bruschetta with White Beans and Walnuts

1. 1

   Preheat oven to 350F.

2. 2

   In a shallow baking dish toast the walnuts until fragrant, about 10 minutes, and when cool coarsely chop.

3. 3

   Rinse and drain beans.

4. 4

   In a food processor mince the garlic and puree with the beans, lemon juice and 1 tablespoon of oil until smooth.

5. 5

   Toast the bread and drizzle with 2 tablespoons oil.

6. 6

   Divide puree among the toast and top with the walnuts.

7. 7

   Drizzle remaining tablespoon olive oil over bruschetta and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.