White Bean Bruschetta
1 can cannellini beans, drained
and rinsed
1 clove garlic, mashed
2 teaspoons chopped fresh
rosemary leaves
1/4 cup extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon crushed red pepper
flakes or to taste
Salt
1 baguette of rustic bread
Gently toss together beans, garlic,
rosemary, olive oil, vinegar and red pepper flakes in a medium-size bowl, taking care not
to break up the beans. Let the mixture stand, covered, for several hours at room
temperature.
In the meantime, slice bread into 1/3 inch thick slices. Brush with olive oil and
bake for 10 minutes or until edges begin to brown. You can also grill the
slices...extra yummy. These can be stored in an airtight container for several days.
Check for salt, adjust to taste, just a pinch or two. Spoon the beans onto the
slices and serve at room temperature.