Bruschetta with White Beans

• 12 bruschetta toasts (see recipe, below)
• White Bean Topping
• 1 Tbs. olive oil
• 2 cloves garlic, minced (about 2 tsp.)
• Pinch of crushed red pepper
• 1/2 tsp. lemon zest
• 1/4 tsp. finely chopped fresh rosemary
• 1 15-oz. can cannellini beans, drained, liquid reserved and beans rinsed
• 2 Tbs. finely chopped fresh Italian parsley
• 1/2 tsp. light brown sugar
• Extra virgin olive oil

1. Place saucepan over medium heat and add olive oil, garlic and crushed red pepper; cook 1 minute.
2. Add lemon zest and rosemary; cook 1 minute (reduce heat if needed to prevent garlic from browning).
3. Stir in beans and 5 Tbs.
4. reserved bean liquid; mash beans with wooden spoon against sides of pan until chunky puree forms.
5. Stir in parsley, brown sugar and salt to taste.
6. Heat through, stirring occasionally.
7. Add more bean liquid if too thick.
8. Spread 1 heaping Tbs.
9. on each bruschetta; sprinkle with olive oil.
10. Serve warm or at room temperature.
11. 12 1/2-inch-thick slices good-quality Italian bread
12. 1 large clove garlic, cut in half
13. Preheat broiler, and place oven rack about 6 inches from heat.
14. Place bread on baking sheet, and broil 2 to 4 minutes, or until crisp and golden.
15. Turn toast over, and repeat.
16. When cool enough to handle, rub one side of each toast with cut garlic clove.

bruschetta toasts, white bean topping, olive oil, garlic, red pepper, lemon zest, fresh rosemary, cannellini beans, fresh italian parsley, light brown sugar, extra virgin olive oil

Taken from www.vegetariantimes.com/recipe/bruschetta-with-white-beans/ (may not work)