Ingredients

• 1/3 cup walnuts
• a 15- to 16-ounce can white beans
• 2 garlic cloves
• 1 1/2 teaspoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• six 1/4-inch-thick slices rustic Italian bread
• Garnish: chopped fresh flat-leafed parsley leaves

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Instructions

1. Preheat oven to 350°F.
2. In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
3. Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.