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Cannellini Crostini with Cucumber Slices

1 1/2 cups cannellini beans master recipe
1 lemon -- juiced
2 tablespoons olive oil
1 garlic clove
1/2 teaspoon cumin powder
1 cucumber -- peel/slice thin
4 slices bread


This is a left-over recipe for use with the aromatic cannellini beans master recipe.

Puree beans, lemon juice, garlic and cumin in blender or food processor. If needed, thin with a little water or olive oil.

Toast thick slices of crusty bread under the broiler on both sides.

Spread the bean puree over bread and top with thinly sliced cucumber.




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