White Bean Bruschetta

• 15 12 ounces cannelini white kidney beans, rinsed and drained
• 2 tablespoons chopped fresh flat leaf parsley
• 12 lemon (grated lemon zest and juice of 1/2 lemon)
• 2 teaspoons extra virgin olive oil
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 garlic clove, cut in half
• 12 thin slices whole wheat italian bread, toasted

1. Mash beans with 1 tablespoon of parsley, the lemon zest and juice, oil, salt, and pepper in medium bowl.
2. Rub cut side of garlic over one side of each slice of toasted bread.
3. Top bread evenly with bean mixture and sprinkle with remaining 1 tablespoon parsley.

cannelini, flat leaf parsley, lemon, extra virgin olive oil, salt, black pepper, garlic, thin

Taken from www.food.com/recipe/white-bean-bruschetta-518500 (may not work)