California Pruschetta

A new take on bruschetta bringing the smoky, creamy, chewy and crunchy taste delights in a few delicious bites.

Bean dip
1, 15 ounce can cannellini beans, drained and rinsed
1 teaspoon lemon juice
1 TBSP olive oil
dash of cayenne pepper
1/8 teaspoon smoked paprika
1/8 teaspoon smoked salt
1/8 tsp sea salt
8 whole pitted prunes

12 pitted prunes, sliced in half
12 walnut halves
Sea salt

Bean dip
Blend all ingredients until smooth in a blender or food processor.

Bruschetta- thinly slice a small multi grain baguette into ½-inch thick slices.
Lightly brush with 1 Tablespoon  olive oil and toast until lightly brown. Remove from oven.

Roast/toast walnuts and sea salt about 5 minutes in the oven

Spread each slice of bread with 1 TBSP bean dip
Parenthesize each walnut half with the prune halves.

YIELD: 12- 2/serving= 6 servings

Per serving: 2 pieces of bruschetta
Fat: 6.6 grams
Carbohydrate: 37.6 grams
Fiber: 6.7 grams
Sugar: 6.8 grams
Protein: 8.18 grams