- 1 cup cooked canellini beans
- 4 Tablespoons extra-virgin olive oil
- 2 Tablespoons black olive paste
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon hot red pepper flakes
- 1/2 teaspoon chopped fresh rosemary
- 2 Tablespoons basil leaves, cut in narrow ribbons (chiffonade)
- 1 garlic clove, thinly sliced
- Salt and pepper
- 4 1-inch thick slices Italian peasant bread, grilled
Method:
Preheat the grill or broiler.
In a mixing bowl, gently stir together the beans, olive oil, vinegar, red pepper flakes, rosemary, basil and garlic. Season lightly with salt and pepper. Spoon bean mixture onto 4 freshly grilled bread slices and serve immediately.
