(Serves 6-8)


1 can of cannelloni beans 

2 oz. sun-dried tomatoes (julienned) 

2 tablespoons olive oil

¼ cup fresh basil (chiffonade) 

1 garlic clove, minced

1 tsp. Milford Spice Company’s Citrus Sea Salt

1 small loaf French bread, cut into thin slices 


  1. Rinse and dry cannelloni beans, place in mixing bowl
  2. Add sun-dried tomatoes, basil, and garlic to bowl and mix together
  3. Stir in 1 tablespoon olive oil and MSP’s Citrus Sea Salt
  4. Warm olive oil in skillet and heat French bread slices 
  5. Serve bruschetta mixture over toasted bread and enjoy!

Can be served warm or at room temperature. Makes a great party appetizer!

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