Sunday, June 3, 2007

Bruschetta with White Bean Spread

2 T. olive oil
1 large garlic clove, minced
1 (15.8) oz. can Great Northern Beans, drained
1 cup grated Parmesan cheese
1 large plum tomato, chopped
1 T. honey
2 T. fresh parsley, chopped
1 tsp. dried rosemary
1 tsp. dried sage

1 loaf crusty French bread cut into ½
1 T. olive oil
2 garlic cloves, halved

Heat 2 T. olive oil in skillet. Add minced garlic and sauté for 1 minute. Add beans and heat. Using the back of a spoon, coarsely mash warm beans. Add remaining ingredients and heat until cheese is melted.
Meanwhile, brush bread sliced lightly with olive oil. Rub both sided of bread with garlic halves. Toast bread until just golden. Top with white bean spread and serve.

No comments: