White Bean Bruschetta

Pile these open-faced sandwiches as high as you like with your favorite fillings, or serve as is for a tasty and tangy appetizer. This spread makes the perfect picnic take along—it goes well with crackers and dairy-free cheese, or on sublime sandwiches.

What You Need:

• 1/4 cup olive oil
• Two 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, cut into strips
• 2 tomatoes, diced
• Extra olive oil for drizzling on bruschetta

What You Do:

1. In a sauté pan over low heat, combine olive oil, garlic, and rosemary and cook for five minutes. Add the beans and cook for approximately 10 minutes, adding bean liquid if mixture begins to dry out. Season with salt and pepper and mash with a fork to make a rough paste.
2. Grill sliced bread under broiler or on grill until slightly toasted. Remove and drizzle with olive oil. Spread bean purée on each slice, sprinkle with arugula and diced tomatoes, and drizzle with a touch more olive oil.

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