Red, And Blue Bruschetta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 15 ounces cannellini beans ( kidney)
• 4 ounces pimientos
• 1/4 cup dried blueberries
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 dash salt
• 1 dash crushed red pepper flakes
• 1 loaf french bread, sliced into 1/2-inch pieces

Recipe

• 1 preheat oven to 375°f.
• 2 drain and rinse beans.
• 3 chop pimiento, save liquid.
• 4 mince garlic.
• 5 mix beans, pimientos, oil from pimiento jar, 1 tbsp olive oil and garlic in sauce pan.
• 6 heat bean mixture on low.
• 7 add dash of salt.
• 8 place bread slices onto cookie sheet and toast in oven at 375°f for 3-5 minutes.
• 9 add dried blueberries to bean mixture and stir.
• 10 arrange toast on a platter and spoon bean mixture onto each slice.
• 11 drizzle remaining olive oil over toast and beans while on platter.
• 12 sprinkle crushed red pepper flakes on top.