Wednesday, October 3, 2012

Cannellini Bean Spread

Cannellini Bean Spread on Crostini
1 can (14oz) Cannellini beans, rinsed and drained
1 clove garlic, chopped
1 teaspoon balsamic vinegar
1 teaspoon fresh lemon juice
1 Tablespoon olive oil
1 Tablespoon fresh rosemary, finely chopped

Combine all ingredients in a food processor and process until blended.
Allow to sit about an hour for flavors to meld and then put in crock or on crostini.
To make crostini, slice a baguette and brush sides with olive oil and grill until golden brown.

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