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    White Bean and Basil Bruschetta View Edit

    Servings: Not specified

    Directions

    Mix olive oil, vinegar, and pepper flakes in a bowl. With a small whisk mix rapidly to emulsify into a creamy dressing. This should take about 15 seconds and insures that the emulsified dressing will coat the beans. Add the garlic, then fold in the beans and basil, reserving a little of the basil for garnishing. Add salt and pepper to taste. Set aside for a few minutes while you grill or toast the bread. To assemble , spoon the beans onto toasted bread, drizzle with remaining dressing and sprinkle with fresh basil.

    Ingredients
    • 2 c. cooked cannellini beans
    • 5 T. extra virgin olive oil
    • 5 T. good quality balsamic vinegar
    • 1 t. crushed red pepper flakes
    • 3 T. basil leaves (chiffonade)
    • 1-2 cloves garlic, sliced thinly
    • salt and pepper
    • 2-4 slices of day old rustic bread, grilled or toasted
    • Serves 2.

    Parsed from recipe text (no separate ingredient records).

    Comments

    Note: I always use fresh cannellini beans. They hold their shape and texture better than canned. However, if you only have canned, be sure to rinse them well, and fold very gently. Canned beans have a softer texture and tend to turn into a mash.

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