White Bean Bruschetta
DESCRIPTION
INGREDIENTS
- 15 oz cannellini beans, canned (drained and rinsed)
- 1 clove garlic (minced)
- 2 tsp rosemary, chopped fresh (or 1 tsp dried rosemary)
- 1/4 cup olive oil, extra virgin
- 1 tbsp balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1 pinch salt (season to taste)
- 1 loaf Italian bread or French baguette
- 1 tomato (diced to garnish)
INSTRUCTIONS
- 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 15-30 minutes at room temperature (only necessary if you want to let the flavors soak in).
- In the meantime, slice bread into thick slices. Brush with olive oil and broil for 3 minutes or until edges begin to brown.
- Spoon the beans onto the slices and serve at room temperature, garnish with diced tomatoes or pasta sauce for a pop of flavor.
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
See more Italian recipes here.
Be the first to get new recipes when you sign up for the Kosher Cowboy newsletter.
