Cannellini Bruschetta
½ 15 oz. can white cannellini beans, drained
2 T. fresh lemon juice
½ T. Dijon mustard
½ T. OLIVE MILL Traditional Balsamic
2 T. sour cream
Salt and pepper to taste
1 T. OLIVE MILL olive oil, such as Classic Greek, plus more for drizzling
½ loaf Italian bread
1 garlic clove, cut into half
1 small plum tomato, diced
2 T. chopped flat leaf parsley (to garnish)
Mix drained beans, lemon juice, mustard, balsamic and sour cream in blender or food processor until smooth. Add olive oil slowly with processor on. Add salt and pepper to taste. Refrigerate approximately one hour. Drizzle both sides of bread with additional oil. Grill bread on both sides. Rub grilled bread with cut half of garlic to infuse with garlic flavor. Spread dip on bread and enjoy!
