Title: Cannellini crostini with cucumber slices
 Categories: Beans, Sandwich, Sf chronicl
      Yield: 2 Servings
 
  1 1/2 c  Cannellini Beans Master
           -Recipe
      1    Lemon; juiced
      2 tb Olive oil
      1    Garlic clove
    1/2 ts Cumin powder
      1    Cucumber; peel/slice thin
      4 sl Bread
 
  THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
  MASTER RECIPE.
  
  Puree beans, lemon juice, garlic and cumin in blender or food
  processor. If needed, thin with a little water or olive oil.
  
  Toast thick slices of crusty bread under the broiler on both sides.
  
  Spread the bean puree over bread and top with thinly sliced cucumber.
  
  NOTES : This recipe can be used as hors d'oeuvre using toast points
  instead of whole slices of bread.  Also good to use is cocktail bread
  cut in half diagonally. Recipe