Red, White and Blue Bruschetta

Ingredients

• 15 ounces cannellini beans (white kidney)
• 4 ounces pimientos
• 1/4 cup dried blueberries
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 dash salt
• 1 dash crushed red pepper flakes
• 1 loaf French bread, sliced into 1/2-inch pieces

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Drain and rinse beans.

3. 3

   Chop pimiento, save liquid.

4. 4

   Mince garlic.

5. 5

   Mix beans, pimientos, oil from pimiento jar, 1 tbsp olive oil and garlic in sauce pan.

6. 6

   Heat bean mixture on low.

7. 7

   Add dash of salt.

8. 8

   Place bread slices onto cookie sheet and toast in oven at 375°F for 3-5 minutes.

9. 9

   Add dried blueberries to bean mixture and stir.

10. 10

    Arrange toast on a platter and spoon bean mixture onto each slice.

11. 11

    Drizzle remaining olive oil over toast and beans while on platter.

12. 12

    Sprinkle crushed red pepper flakes on top.