Red, White and Blue Bruschetta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Cannellini beans, pimentos and garlic mingle with dried blueberries in the July 4th-inspired treat. A subtle mix of salty and sweet offer a variety of textures in this hearty appetizer. Use organic ingredients and make a tasty, easy treat for your guests! Ingredients:
15 ounces cannellini beans (white kidney) |
4 ounces pimientos |
1/4 cup dried blueberries |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 dash salt |
1 dash crushed red pepper flakes |
1 loaf french bread, sliced into 1/2-inch pieces |
Directions:
1. Preheat oven to 375°F.
2. Drain and rinse beans.
3. Chop pimiento, save liquid.
4. Mince garlic.
5. Mix beans, pimientos, oil from pimiento jar, 1 tbsp olive oil and garlic in sauce pan.
6. Heat bean mixture on low.
7. Add dash of salt.
8. Place bread slices onto cookie sheet and toast in oven at 375°F for 3-5 minutes.
9. Add dried blueberries to bean mixture and stir.
10. Arrange toast on a platter and spoon bean mixture onto each slice.
11. Drizzle remaining olive oil over toast and beans while on platter.
12. Sprinkle crushed red pepper flakes on top.
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