Lemony White-Bean Bruschetta
Paired with: Legado Torrontes (Argentina) and Cantine Vinci Insolia (Italy)
Ingredients: 1 (8-ounce) long loaf Italian bread 1 lemon 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained 1 tablespoon(s) olive oil 1/4 teaspoon(s) salt 1/8 teaspoon(s) coarsely ground pepper 1 tablespoon(s) chopped fresh parsley leaves 1 teaspoon(s) chopped fresh parsley leaves 2 clove(s) garlic, each cut in half
Directions: Prepare charcoal fire or preheat gas grill for direct grilling over medium heat. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs sildenafil another day. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.