Tuesday, May 6, 2008

White Bean Bruschetta

1 can cannellini beans, drained and rinsed
1 clove garlic, chopped
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

Gently toss together beans, garlic, rosemary, olive oil, vinegar and red pepper flakes in a medium-size bowl. 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.

Check for salt, adjust to taste, just a pinch or two. Roughly mash about half of the beans to make a chunky spread. Spoon the beans onto the slices and serve at room temperature.


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