Venetian White Bean Bruschetta
A fresh twist on the traditional bruschetta, this recipe is made complete with Caesar-dressing-flavoured crostini.
Bruschetta:
1 can white kidney beans, drained and rinsed
1 tomato, seeded and diced
1/4 red onion, chopped
1 tbsp (15 mL) Italian parsley, chopped
2 cloves garlic, crushed
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) lemon juice
salt and pepper to taste
Crostini:
1 baguette, sliced into rounds
1/2 cup (125 mL) Caesar salad dressing
You can make the crostini beforehand (good for approximately one week in tightly sealed container).
Preheat oven to 325° F/163°C.
Place baguette rounds on a baking sheet.
Brush the baguette rounds with dressing and bake approximately eight minutes or until golden. Cool on a baking rack.
Toss bruschetta ingredients together and serve on crostini.
