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Ingredients:
1 can cannellini beans, drained and rinsed
2 cloves of garlic, minced
1/4 tsp cumin
2-3 tsp olive oil
4-5 slices of bread
handful of asparagus, washed
Parmesan cheese, shaved
balsamic vinegar
Directions:
Preheat the oven to 350. Cut your slices into triangles. Then, brush each side lightly with olive oil. Place each piece onto a cookie sheet. Place in oven for 10 minutes or until you have achieved the desired crispness. Turn your slices over about half way through.
While the bread is crisping, blend the beans, garlic and cumin in a food processor until smooth. Cut asparagus to fit on bread.
When the bread is ready, remove it from the oven. Scoop a bit of the bean mixture onto each piece. Put a few pieces of asparagus on top and press in lightly. Put back in oven for 5 minutes.
Next, sprinkle each piece with a little Parmesan. Put back in oven until cheese melts. Now, plate your bruschetta and drizzle a little balsamic on each slice.
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