Ingredients

The following ingredients have 24 Servings
  • 1/3 cup chopped fresh flat leaf parsley
  • juice of one lemon
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 2 (15 oz) cans cannellini beans, divided
  • 3 tablespoons high quality extra virgin olive oil
  • 2 teaspoons water
  • 1 multigrain baguette, cut into 24 slices

Instruction

  • Preheat oven to 350 degrees Fahrenheit
  • Drain and rinse beans.
  • Reserve 2/3 cup beans, and place remaining beans in a food processor with the parsley, juice, salt, pepper, garlic.
  • Process until smooth. With processor on, slowly add oil and water through food chute until creamy.
  • Add reserved 2/3 cup beans and pulse once or twice, leaving the spread slightly chunky.
  • Place bread on baking sheet.
  • Bake at 350 for 2 to 5 minutes on each side, or until slightly browned.
  • Top with white bean spread and serve.