Thursday, July 15, 2010

White Bean Bruschetta

This is one of the quickest, easiest hors d'oeuvres to make for company...or for yourself. It's pretty much the same flavors as regular tomato bruschetta, but with the replacement of white beans it obviously gives it a different taste, and cuts down on preparation time since there's no pile of tomatoes to chop.

1 15-oz. can cannellini beans
6 fresh basil leaves, cut into thin strips
1-2 cloves garlic, minced
1 tsp. crushed red pepper
1 1/2 Tbl. extra virgin olive oil
2 tsp. balsamic vinegar
salt and pepper
baguette, cut into slices

Preheat oven to 350 degrees. Brush bread slices with olive oil, and toast in the oven for about 10 minutes.

While the bread bakes, Pour the beans into a colander and rinse, and let air dry or pat dry with a paper towel. They don't have to be completely dry, but just not soaking wet.

Combine the beans with all other ingredients in a bowl, and mix to thoroughly combine.

Easy, right? If you are really having company over, it's kind of fun to make two or three different bruschettas and a bunch of toasts - like asparagus bruschetta, tomato bruschetta, and white bean.

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