White Bean Spread with Bruschetta

Our white bean and bruschetta recipe is perfect for a simple yet elegant appetizer at your next dinner party.

• Two 1-pound cans navy or other white beans
• 1 tbsp. chopped garlic
• 1 tbsp. olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander seeds
• 1/4 tsp sea salt, or to taste
• 1/4 tsp cayenne pepper

• 4 small vine ripe tomatoes
• 2 tsp garlic
• 1/2 tsp sea salt
• 1 tbsp. olive oil
• 2 tbsp. chopped basil
• 16 thin slices of baguette

1. Preheat oven to 350 degrees F.
2. For bean spread, rinse and drain beans, reserving 1/4 cup liquid from the can. Add beans, garlic, olive oil, cumin, coriander, sea salt, and pepper to a food processor. Blend until smooth, adding bean liquid as needed for desired texture. Transfer to serving bowl.
3. For bruschetta, dice tomatoes into small pieces and place in a bowl. Add garlic, sea salt, olive oil, and basil to the tomatoes and mix well.
4. Place baguette slices on a cookie sheet and toast in the oven, about 6-8 minutes.
5. Serve bean spread on top of toasted baguette slices. Top with bruschetta and serve.