White Bean Crostini With Rosemary
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
1 15-ounce cans white beans, rinsed and drained
1 tablespoon red wine vinegar
1 tablespoon olive oil + more for finishing
1/4 teaspoon red pepper flakes
1 teaspoon chopped fresh rosemary
salt and pepper
4 thick slices good-quality bread
1 garlic clove, halved
prep: 5 minutes
total: 20 minutes
colander
medium saucepan
1. Put the beans in a medium saucepan with the vinegar, 1 tablespoon of oil, red pepper flakes, rosemary and a sprinkling of salt and pepper. Bring to a simmer over medium heat and cook for 8-10 minutes, until most of the liquid is gone.
2. Meanwhile, toast the bread until crusty but still a little soft in the center. Rub the garlic clove on one side of the slices. Drizzle them with a little olive oil. Spoon the beans over the slices of bread.
2. Meanwhile, toast the bread until crusty but still a little soft in the center. Rub the garlic clove on one side of the slices. Drizzle them with a little olive oil. Spoon the beans over the slices of bread.
0
