Ingredients:
- 1 whole wheat baguette, sliced
- 390 g cooked cannellini beans
- 200 g quartered grape tomatoes
- salt, to taste
- pinch of ground black pepper
- salt, to taste
- pinch of ground black pepper
- 30 mL olive oil
- 30 mL finely chopped parsley
- 4 cloves garlic, finely minced
- grated zest of 1 lemon
Directions:
- Heat the oven to 400 degrees. Place the baguette slices on a baking sheet and brush very lightly with olive oil. Bake for 10 minutes or until slightly crunchy.
- Combine the beans, cherry tomatoes and 1 tablespoon olive oil. Salt lightly, to taste and add black pepper. In a small bowl, combine the parsley, garlic and lemon zest to make a gremolata.
- Top the bread slices with the bean mixture, then sprinkle on the gremolata. Drizzle with olive oil and a little salt.
- 30 mL finely chopped parsley
- 4 cloves garlic, finely minced
- grated zest of 1 lemon
Directions:
- Heat the oven to 400 degrees. Place the baguette slices on a baking sheet and brush very lightly with olive oil. Bake for 10 minutes or until slightly crunchy.
- Combine the beans, cherry tomatoes and 1 tablespoon olive oil. Salt lightly, to taste and add black pepper. In a small bowl, combine the parsley, garlic and lemon zest to make a gremolata.
- Top the bread slices with the bean mixture, then sprinkle on the gremolata. Drizzle with olive oil and a little salt.
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