Venetian White Bean Bruschetta

• 1 baguette (400 g), cut into 32 slices
• 2 Tbsp. extra virgin olive oil
• 1 can (19 fl oz/540 mL) white kidney beans, rinsed
• 1 tomato, seeded, chopped
• 1/4 cup chopped red onions
• 2 Tbsp. chopped Italian parsley
• 1/2 cup Renee's Caesar Dressing
• 1 tsp. fresh lemon juice
• 1 clove garlic, minced

1. Heat oven to 400F.
2. Place baguette slices in single layer on parchment-covered baking sheet; brush with oil.
3. Bake 4 to 5 min.
4. on each side or until golden brown on both sides.
5. Remove to wire rack; cool.
6. Meanwhile, combine beans, tomatoes, onions and parsley in medium bowl.
7. Mix dressing, lemon juice and garlic until blended.
8. Add to bean mixture; mix lightly.
9. Spoon bean mixture onto toast slices just before serving.

baguette, extra virgin olive oil, tomato, red onions, italian parsley, lemon juice, clove garlic

Taken from www.kraftrecipes.com/recipes/venetian-white-bean-bruschetta-190513.aspx (may not work)