Need a fresh twist on bruschetta? This beans-and-tomatoes medley will give the traditional appetizer a run for its money and pairs well with just about any meal.
For 7 people
Heat oil in a medium skillet and sauté garlic for 1 minute. Add beans, reserved liquid, sea salt, and pepper. Cook 2-3 minute. Add basil, parsley, and lemon juice and mix thoroughly. Mash up half of the beans with a fork. Preheat oven to 350 degrees. Place bread slices on baking sheet and bake 5 min until crispy. Remove and top slices with equal amounts of the bean puree and tomatoes.
Ready in 25 min