White bean bruschetta with grilled radicchio

Ingredients:

Loaf of multi grain bread

1 can organic white beans (drained and rinsed)

1 minced glove of garlic

1 1/2 tablespoons olive oil

2 tablespoons lemon juice

pinch of salt and pepper

1/4 cup pine nuts

2 cups radicchio

Balsamic vinegar

Slice the loaf of bread into half inch slices. Toast the slices until they are crispy on the outside but a little soft on the inside. Puree the white beans, garlic, olive oil, lemon juice, salt and pepper until it reaches a thick smooth texture. Lay the radicchio flat out on a grill, Foreman or grill pan. Grill for 2 1/2 minutes on each side or until the tips are crispy (if you are using a Foreman grill just close it for 4 minutes). Hand mix the pine nuts into the puree mix. Spread a heaping tablespoon onto toast, top with a few pieces of radicchio and sprinkle with balsamic. Bon appetite!