BRUSCHETTA WITH WHITE BEANS AND WALNUTS

2 garlic cloves
1 (15 to 16 oz) can white beans, rinsed and drained
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
6 (1/4 inch-thick) slices rustic Italian bread, toasted
1/3 cup walnuts, toasted and coarsely chopped
Chopped fresh flat-leaf parsley (for garnish)

Mince garlic in a food processor and puree with beans, lemon juice, and 1 tablespoon oil until smooth.

Drizzle toasts with 2 tablespoons oil. Divide puree among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta.

Makes 6 bruschette
Source: Gourmet Every Day