BRUSCHETTA TOPPED WITH WHITE BEAN AND GREMOLATA SALAD

FOR THE BRUSCHETTA:
1 baguette, cut on the diagonal into 3/8-inch-thick slices
Olive oil, for brushing
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste
2 (16-ounce) cans cannellini or navy beans, drained and rinsed
FOR THE GREMOLATA:
Grated zest of 2 lemons
1/2 cup finely chopped fresh Italian parsley
2 cloves garlic, minced'
TO SERVE:
Extra-virgin olive oil, for drizzling
Lemon slices and parsley sprigs, for garnish

TO PREPARE THE BRUSCHETTA:
Preheat broiler. Brush both sides of the bread with olive oil and place on baking sheet in single layer. Place 6 inches under broiler and brown on both sides, 3 to 4 minutes total.

In medium bowl, mix together 1/2 cup olive oil, lemon juice, salt and pepper. Toss with beans and set aside.

TO PREPARE THE GREMOLATA:
Combine zest, parsley and garlic. Place on a cutting board and chop together until finely minced.

TO SERVE:
Mix gremolata with beans and place a large spoonful of bean mixture on top of each slice of toasted bread. Drizzle tops lightly with olive oil. Arrange bruschetta on a large platter garnished with lemon slices and sprigs of parsley.

*Canned beans can be a good substitute for dried. Look for brands whose beans are for the most part whole and not too mushy. Make sure you drain and rinse them well, or your dish may turn out too salty.

TO MAKE-AHEAD:
Bread slices can be toasted up to 4 hours in advance and kept at room temperature in an airtight container The topping can be made up to 4 hours in advance. Assemble just before serving.

Servings: 6 to 8
Adapted from source: The Big Book of Appetizers by Meredith Deeds and Carla Snyder