CANNELLINI BEAN BRUSCHETTA WITH GIARDINIERA

Cannellini Bean Spread

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• ⅓ cup extra-virgin olive oil
• 2 tablespoons MOTO Calabrian Chili Hot Sauce
• ¼ cup loosely packed fresh Italian parsley leaves
• 1 teaspoon dried oregano
  
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Serving

• Good rustic bread, thickly sliced
• Extra-virgin olive oil
• Giardiniera, drained and roughly chopped
• Fresh Italian parsley
• MOTO Calabrian Chili Hot Sauce, optional, for finishing

INSTRUCTIONS

1. Make the spread. Add the cannellini beans, garlic, lemon juice, olive oil, MOTO Calabrian Chili Hot Sauce, parsley and oregano to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
2. Brighten it up. Add 1 teaspoon vinegar, salt and freshly ground black pepper. Blend again and taste. Add another teaspoon of vinegar if the beans need more brightness.
3. Grill the bread. Brush the bread lightly with olive oil and grill or toast until crisp at the edges but still tender inside.
4. Build the bruschetta. Spread a generous layer of the cannellini bean mixture over each piece of grilled bread.
5. Finish. Top with chopped giardiniera, a few parsley leaves and a drizzle of good olive oil. Add a little MOTO Calabrian Chili Hot Sauce on top if you want an extra hit of heat.