Spread this cannellini spread over toasted bread for a wonderful appetizer.
1/4 cup olive oil
2 garlic cloves, chopped
4 sprigs fresh rosemary, finely chopped
2 cups of cannellini (white) beans, cooked or canned
Salt and pepper to taste
1 loaf country bread, sliced
1 bunch arugula
2 tomatoes, diced
Extra olive oil for drizzling on bruschetta
How to prepare:
Combine olive oil, garlic, and rosemary in a sauté pan over low heat and simmer for five minutes. Add beans and simmer for about 10 minutes, adding bean liquid if the mixture becomes dry. Season with salt and pepper and mash coarsely with a fork.
Broil or grill the bread slices until they are gently browned. After removing, sprinkle with olive oil. Spread bean puree on each slice, top with arugula and sliced tomatoes, then drizzle with more olive oil.