White Bean and Watercress Tartines

• 1 14-oz. can cannellini beans, rinsed and drained
• 2 Tbs. lemon juice
• 1 Tbs. grated lemon zest
• 2 cloves garlic
• 1 1/2 cups watercress, stems trimmed
• 1 jarred roasted red bell pepper, drained and thinly sliced
• 1/2 small red onion, thinly sliced ( 1/4 cup)
• 1 tsp. balsamic vinegar
• 1/2 tsp. olive oil
• 6 slices roasted garlic bread, toasted

1. Puree beans, lemon juice, lemon zest, and garlic in blender or food processor until smooth.
2. Toss together watercress, roasted red bell pepper, onion, vinegar, and olive oil in bowl.
3. Spread each toast slice with 2 Tbs.
4. cannellini bean mixture.
5. Arrange watercress mixture on top.

cannellini beans, lemon juice, lemon zest, garlic, red bell pepper, red onion, balsamic vinegar, olive oil, garlic bread

Taken from www.vegetariantimes.com/recipe/white-bean-and-watercress-tartines/ (may not work)