White Bean and Tomato Bruschetta

2 Tbsp sundried tomatoes, packed in oil
1 Tbsp dried parsley
2 Tbsp pine nuts, toasted
1 cup canned cannellini beans, rinsed and drained
1 Tbsp skim milk
2 to 3 tsp lemon juice
1/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp minced garlic

Preheat broiler. Drain tomatoes, reserving oil; finely snip tomatoes. In a small bowl, combine snipped tomatoes, 1 teaspoon of the reserved oil, parsley and pine nuts; set tomato mixture aside.

In a food processor or blender, combine another 1 teaspoon of the reserved oil, the beans, milk, lemon juice, thyme, salt, pepper, and garlic. Cover and process or blend until smooth. Set bean mixture aside.

Serve on crostini, cracker or bread of choice

Place about 1 tablespoon of the bean mixture on each of the toasted bread slices, spreading evenly to edges. Broil 4 inches from heat about 1 minute or until bean mixture is warm. Remove from oven. Top each with some of the tomato mixture. If desired, garnish with watercress sprigs. Serve immediately. Makes 12 appetizers.

Make-Ahead Directions: Prepare as directed through step 3. Cover and chill tomato and bean mixtures separately for up to 24 hours. Place toasted baguette slices in an airtight container; store at room temperature for up to 24 hours. Preheat broiler. Continue as directed in step 4.

Number of Servings: 12

Recipe submitted by SparkPeople user SLJGEMINI75.