Bruschetta with White Beans and Walnuts

• 1/3 cup walnuts
• a 15- to 16-ounce can white beans
• 2 garlic cloves
• 1 1/2 teaspoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• six 1/4-inch-thick slices rustic Italian bread
• Garnish: chopped fresh flat-leafed parsley leaves

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

walnuts, white beans, garlic, lemon juice, extravirgin olive oil, italian bread, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/bruschetta-with-white-beans-and-walnuts-100892 (may not work)