World Food and Wine
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Rosemary and cannellini bean bruschetta

Beans and bread make a complete protein. As for texture, imagine refried beans and you'll get close. The flavor falls completely in the Italian profile.

Ingredients

2⁄3 c beans (cooked or canned cannellini beans, drained and rinsed)
5 tomato (fresh, chopped small)
3 T olive oil
2 sun dried tomato (soaked, drained and finely chopped)
1 clv garlic (peeled and crushed)
  salt
  pepper
1 spr basil (fresh leaves, chopped)
12 sli bread (Italian bread such as ciabatta)
1 T rosemary (dried rosemary)

Instructions

Heat a little oil on a frying pan and add the sun-dried tomatoes, garlic and rosemary.

Sautée over low heat for a minute or two, taking care not to let the garlic burn. Add the tomatoes and beans and cook for a further 2 minutes or until heated through.

Season with salt and pepper.

To serve, place the bread slices under a hot grill for 30 seconds to 1 minute on each side, until slightly browned and toasted.

Top each slice with a little bit of the bean mixture, drizzle with olive oil and garnish with a few fresh basil leaves.

Total time
20 minutes
Cooking time
5
Preparation time
15
Yield
6 servings

Notes

If ciabatta is not available, use French bread.

Source

Italian cuisine

Similar to baked beans on toast.

easy, sauté
beans & pulses, lunch
Italo-American food recipes
Food in U.S.A.