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Olive Garden's Bruschetta Cannellini
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1/2 can (15 ounce size) white cannellini beans, drained
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon balsamic vinegar
- 2 tablespoons sour cream
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1/2 loaf Italian bread
- extra virgin olive oil (to drizzle)
- 1 clove garlic, cut in half
- 1 small plum tomato, diced
- 2 tablespoons chopped flat leaf parsley (to garnish)
Mix drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately 1 hour. Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Rub grilled bread with cut half of garlic to infuse with garlic flavor. Place bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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