Cannellini Beans for Bruschetta
Carol Gaunt makes these to serve on Bruschetta... yummy and totally easy - even CLAUDIA can make em!
Ingredients
- 1 12-14 oz can of Cannellinni beans (white Italian kidney beans)
- 3TBS Olive oil (extra virgin is best)
- 1 TBS of Lemon Juice
- Fresh or dried basil to taste (1-2 tsps.)
Directions:
1. Rinse and drain the beans
2. Put beans in sealable container (plastic or glass)
3. Add oil and lemon juice and basil. Toss beans to coat.
4. Place in fridge at least 3 hrs. or overnite
5. Serve on crusty french or italian bread as an appetizer
6. Garnish with parmesan if you so desire!
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