Ingredients:
baguette, sliced and toasted
1 large tomatoes, chopped
1 -2 tablespoon parsley, chopped
1 tablespoon balsamic vinegar
1 tablespoon drained capers
1/2 teaspoon sugar
1 (15 ounce) cans cannellini ( white kidney beans)
1 1/2 teaspoons oriental sesame oil
3/4 teaspoon thyme, chopped
1/4 teaspoon grated lemons, rind of
4 teaspoons lemon juice
1 clove garlic, peeled
1/4 teaspoon salt
Directions:
Stir ingredients for tomato relish together.
Season with pepper, stir occasionally.
In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt.
Whirl til smooth.
Spoon bean pate into serving crock, or serve pate on toasts with relish.
Servings: 8-12
Time preparation: 20 min.
Time total: 35 min.