Ingredients Jump to Instructions ↓

  1. 1 long loaf Italian bread

  2. 1 lemon

  3. 1 can(s) white kidney beans (cannellini) , rinsed and drained

  4. 1 tablespoon(s) olive oil

  5. 1/4 teaspoon(s) salt

  6. 1/8 teaspoon(s) coarsely ground pepper

  7. 1 tablespoon(s) chopped fresh parsley leaves

  8. 1 teaspoon(s) chopped fresh parsley leaves

  9. 2 clove(s) garlic , each cut in half

Instructions Jump to Ingredients ↑

  1. Prepare charcoal fire or preheat gas grill for direct grilling over medium heat.

  2. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.

  3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.

  4. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic.

  5. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.


Send feedback