Garlicky Lima Bean Bruschetta

· 4 Serving

· Cooking spray
· 1 cup chopped seeded, peeled plum tomatoes
· 2 garlic cloves, minced
· 1 cup canned, rinsed and drained baby lima beans
· 1/2 teaspoon coarse salt
· Dash of crushed red pepper
· 8 1/4-inch thick slices of crusty french bread, cut diagonally
· 4 teaspoons Virgin Coco de Manila Culinary Lauric Oil
· 1/2 cup thinly sliced fresh basil

Instructions:

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato and garlic, cook 2 minutes, stirring occasionally.

Add lima beans, salt and red pepper to pan, mashing some of the beans with a fork. Cook 1 minute or until thoroughly heated. Remove from heat. Spread bean mixture evenly over each bread slice, drizzle each slice with 1/4 teaspoon Virgin Coco de Manila Culinary Lauric Oil then top with ribbons of basil..

Adapted from Cooking Light magazine, January-February.