Red, White and Blue Bruschetta

• 15 ounces cannellini beans (white kidney)
• 4 ounces pimientos
• 14 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

1. Preheat oven to 375F.
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 375F 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.

beans, pimientos, blueberries, garlic, olive oil, salt, red pepper, bread

Taken from www.food.com/recipe/red-white-and-blue-bruschetta-128733 (may not work)