Lemony White-Bean Bruschetta

• 1 long loaf Italian bread
• 1 lemon
• 1 can white kidney beans (cannellini)
• 1 tbsp. olive oil
• 1/4 tsp. salt
• .13 tsp. coarsely ground pepper
• 1 tbsp. chopped fresh parsley leaves
• 1 tsp. chopped fresh parsley leaves
• 2 clove garlic

1. Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.
2. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice.
4. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.
5. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides.
6. Rub 1 side of each toast slice with cut side of garlic.
7. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.

long loaf, lemon, white kidney beans, olive oil, salt, ground pepper, parsley, parsley, clove garlic

Taken from www.delish.com/recipefinder/lemon-white-bean-bruschetta-ghk (may not work)