Cannellini Bean & Tomato Crostini

• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, finely minced
• 1 (15 ounce) can cannellini beans, drained, reserving 1/4 c liquid
• 12 teaspoon sea salt
• 18 teaspoon ground black pepper
• 1 12 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, fresh
• 12 cup tomatoes, diced drain well
• 12 teaspoon basil
• 1 baguette, sliced into 1/2 inch slices

1. Heat oil in a medium slikket and saute garlic for 1 minute.
2. Add beans, reserved liquid, sea salt, and pepper.
3. Cook 2-3 minute.
4. Add basil, parsley, and lemon juice and mix thoroughly.
5. Mash up half of the beans with a fork.
6. Preheat oven to 350.
7. Plave bread slices on baking sheet and bake 5 min until crispy.
8. Remove and top slices with equal amounts of the bean puree and.
9. tomatoes.

extra virgin olive oil, garlic, cannellini beans, salt, ground black pepper, fresh parsley, lemon juice, tomatoes, basil, baguette

Taken from www.food.com/recipe/cannellini-bean-tomato-crostini-266624 (may not work)