finely chopped fresh Chives, plus more for garnish
30 mL
1/2 pkg
Le Sauciflard Rosette de Lyon Original No. 1 dry-cured salami, thinly sliced
150 g
1/2
red pepper, diced
Directions
Step 1
Preheat oven to 350°F(180°C). Place baguette slices on a baking sheet and brush tops with 2 tbsp(30 mL) oil. Toast on middle rack of oven until golden brown, about 8 min. Remove and cool.
Step 2
In a food processor, blend half of the navy beans with garlic paste until smooth. Fold in remaining beans and the chives. Evenly spoon mixture
onto toasted baguette slices and top with salami slices, red pepper and chives and drizzle remaining oil overtop.
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