2 days Ago By Robin Roberston
Pile these crostini as high as you’d like with your favorite fillings, or serve as is for a delectable appetizer. This spread makes the perfect picnic take-along, going well with crackers and vegan cheese.What you need:1⁄4 cup olive oil2 garlic cloves, chopped4 sprigs fresh rosemary, finely chopped2 cups of cannellini (white) beans, cooked or cannedSalt and pepper to taste1 loaf country bread, sliced1 bunch arugula2 tomatoes, dicedExtra olive oil for drizzling on bruschettaWhat you do:In a sauté pan over low heat, combine olive oil, garlic, and rosemary and cook 5 minutes.
Add beans and cook 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.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.Pile these crostini as high as you’d like with your favorite fillings, or serve as is for a delectable appetizer.
This spread makes the perfect picnic take-along, going well with crackers and vegan cheese.What you need:1⁄4 cup olive oil2 garlic cloves, chopped4 sprigs fresh rosemary, finely chopped2 cups of cannellini (white) beans, cooked or cannedSalt and pepper to taste1 loaf country bread, sliced1 bunch arugula2 tomatoes, dicedExtra olive oil for drizzling on bruschettaWhat you do:In a sauté pan over low heat, combine olive oil, garlic, and rosemary and cook 5 minutes. Add beans and cook 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.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..
