Ingredients
- 1 cup cooked cannellini beans
- 6 tablespoon extra-virgin olive oil
- 6 tablespoon balsamic vinegar
- 1/2 teaspoon red hot pepper flakes
- 2 tablespoon basil leaves, cut in narrow ribbons (chiffonade)
- 1 tablespoon garlic clove, thinly sliced
- 4 tablespoon 1-inch thick slices italian peasant bread.
Preparation
Baking Directions:
Preheat the grill or broiler.
In a mixing bowl, gently stir together the beans, 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, the red pepper flakes, basil and garlic.
Season lightly with salt and pepper.
Grill or broil each slice of bread until lightly toasted, about 2 minutes.
Spoon the bean mixture onto each of the grilled bread slices and serve immediately.
