Bruschetta with White Beans and Walnuts

• 1/3 cup walnuts
• 1 can (1 lb.) white kidney beans
• 2 cloves garlic, peeled
• 1-1/2 tsp. lemon juice
• 1/4 cup extra virgin olive oil
• 6 slices rustic Italian bread, 1/4-inch thick slices

1. Preheat oven to 350F.
2. In a shallow baking dish toast the walnuts until fragrant, about 10 minutes, and when cool coarsely chop.
3. Rinse and drain beans.
4. In a food processor mince the garlic and puree with the beans, lemon juice and 1 tablespoon of oil until smooth.
5. Toast the bread and drizzle with 2 tablespoons oil.
6. Divide puree among the toast and top with the walnuts.
7. Drizzle remaining tablespoon olive oil over bruschetta and garnish with chopped parsley.

walnuts, white kidney beans, garlic, lemon juice, extra virgin olive oil, italian bread

Taken from www.foodgeeks.com/recipes/4849 (may not work)