MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cannellini Crostini with Cucumber Slices
 Categories: Beans, Toast, Appetizers, Italian
      Yield: 2 Servings
 
  1 1/2 c  Cooked Cannellini Beans
      1    Lemon; juice of
      2 tb Olive oil
      1 cl Garlic
    1/2 ts Cumin powder
      1    Cucumber; peel/slice thin
      4 sl Bread
 
  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.
  
  NOTES: This recipe can be used as hors d'oeuvre using toast points
  instead of whole slices of bread.  Also good to use is cocktail bread
  cut in half diagonally.

  Recipe by: SF Chronicle; Dec. 17, 1997
  Posted by Judi Moseley
 
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