Ingredients
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz)
- 2 cans Cento Cannellini Beans (19 oz), drained and rinsed
- 1 tbsp Dijon Mustard
- 1/2 Shallot
- Lemon Zest
- Cento Imported Extra Virgin Olive Oil, drizzle
- 2 cans Cento Tuna Fish in Olive Oil (5 oz)
- 1 package Bellino Italian Toast Fette Biscottate (10.5 oz)
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- 1 bottle Cento Italian Balsamic Glaze (13.8 fl oz)
Directions
Using a blender, puree sun dried tomatoes until a chunky consistency is reached then set aside. Using a food processor, combine cannellini beans, Dijon mustard, lemon zest, and shallot. Drizzle with olive oil, season with salt and pepper and blend to a smooth, thick consistency then set aside. In a large bowl, mash the tuna and add the cannellini bean mixture. Combine until thoroughly mixed. Spread the tuna hummus mixture evenly onto the toasts. Carefully spoon your previously blended sundried tomatoes over the hummus. Finish with a drizzle of Cento Balsamic Glaze.
