White Bean Bruschetta

Hummus and salsa are definitely old party standby dips, and while you can almost always find both in my fridge, I have to say that I am getting a little bit bored serving them (unless they're homemade). I whipped up this ridiculously easy white bean dip in less than 5 minutes from items that always keep on hand--canned beans, lemons, parsley, and garlic. Just don't forget to pick up and baguette and hunk of Parmesan cheese on your way home.

Makes 4 to 6 servings

• 1 loaf baguette, sliced
• 1/4 cup extra-virgin olive oil, plus some more for toasts
  
• 1 15-ounce can small white beans or cannellini beans, drained and rinsed
  
• 1/4 cup chopped fresh parsley
• 1 small shallot, finely chopped
• 1 small clove garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup shredded Parmesan cheese

1. Heat oven to 350° Fahrenheit. Place the baguette slices on a large baking sheet pan and lightly brush with some olive oil. Bake until golden and crisp, about 8 minutes.

2. Place half of the beans in a large bowl and mash with a potato masher or large fork. Stir in the remaining beans along with 1/4 cup olive oil, parsley, shallot, garlic, lemon juice, salt, and pepper.

3. Spoon a large dollop of the white bean mixture on top of toasts and garnish with Parmesan cheese.