Recipe - Cannellini Crostini With Cucumber Slices

1 One half cup Cannellini Beans Master
Recipe
1 Lemon; juiced
2 tablespoon Olive oil
1 Garlic clove
One half teaspoon Cumin powder
1 Cucumber; peel/slice thin
4 sl Bread

THIS IS A LEFTOVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
MASTER RECIPE.

Puree beans, lemon juice, garlic and cumin in blender or food processor. If
needed, thin with a little water or olive oil.

Toast thick slices of crusty bread under the broiler on both sides.

Spread the bean puree over bread and top with thinly cut or sliced up cucumber.

NOTES : This recipe can be used as hors d'oeuvre using toast points instead
of whole slices of bread. Also good to use is cocktail bread cut in half
diagonally.
Recipe by: SF Chronicle; Dec. 17, 1997 WEEKEND COOK

Posted to MCRecipe Digest V1 #984 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998