INGREDIENTS

INSTRUCTIONS

1. MAKE GARLIC PASTE - Combine garlic and olive oil in a 12-inch skillet
(nonstick).  Stir occassionally over medium-low heat until garlic is golden
brown and soft when pressed, about 15 minutes.  As cloves brown, transfer
from
pan with a slotted spoon. Discard all but 1 tablespoon of the cooking oil.
Return garlic to pan and mash with a fork or potato masher.
2. SALSA and MASHED BEANS -  In a bowl, mix red and yellow tomatoes, red
and
green onions, chili, cilantro, and lime juice.  Drain beans, but about a
quarter of them on a rimmed plate or shallow bowl.  Drain liquid from
tomato
salsa mixture onto the plate.  Mash the beans on the plate to a smooth
paste,
then stir in remaining whole beans.
3.  Cut baguette in half lengthwise; broil halves 3 to 4 minches from heat
until bread is lightly toasted, about 1 minute.  Spread halves equally with
garlic paste. Return to broiler about 10 seconds to warm slightly.  Cut
bread
into 8 equal pieces and put 1 or 2 pieces on each plate.  Mound bean
mixture
on bread, then top with the tomato salsa.  Salt and pepper as wanted.
Serve from 4 to 8.  Maura Devlin, "Food and Entertaining"
Pat's Notes: I used 1/3 cup garlic spread (Price Club), warmed first in the
micro at 70% 2 minutes; stirring in the oil after 1 minute.  No yellow
tomatoes so used yellow bell pepper pieces.
July 1996 - McRecipe, Path from Calif
Posted to MC-Recipe Digest V1 #150
Date: Sat, 13 Jul 1996 11:25:22 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By     : Sunset Magazine August 1996:128

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