Cannellini Crostini With Cucumber Slices

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Cannellini beans master recipe
1		Lemon - juiced
2 tablespoons	30ml	Olive oil
1		Garlic clove
1/2 teaspoon	2.5ml	Cumin powder
1		Cucumber - peel/slice thin
4		Bread

Recipe Instructions

This is a left-over 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 sliced cucumber.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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