Simple summer bean bruschetta
4 Tbs olive oil* -divided
8 cloves garlic* - divided - 4 minced and 4 large whole
1/2 tsp dried rosemary or 2 sprigs fresh - leaves chopped
1 1/2 cups cooked white(ish) beans (1 can drained and rinsed)
1/4 cup water or broth
2 Tbs white wine (optional)
Salt (if needed)
4 slices rustic Italian style bread
*You'll need 2 Tbs of the olive oil to sauté the minced garlic, then 2 Tbs olive oil with the 4 whole garlic cloves for rubbing the bruschetta.
In a small bowl, pour 2 Tbs olive oil and add 4 whole garlic cloves and set aside.
In a medium sauté pan, add 2 Tbs olive oil, 4 minced garlic cloves, and rosemary. Sauté on low heat about a minute until the garlic and rosemary is fragrant. Add beans, broth or water and wine if using. Let simmer about 5 minutes to infuse the flavor or until beans are mashable and the liquid is absorbed or evaporated. Break up the beans into a rough paste so that it's sticky but some of the beans are still partially bean shaped. Turn off the heat and let come to room temp. Give it a taste and add salt as needed.
Toast the bread until crisp, but not brown. I popped in the toaster oven at 300 degrees for about 10 minutes.
Now take one of the garlic cloves from the set aside bowl in oil and rub the toast hard with the garlic. It will rub off on the toasts. Repeat with remaining toasts. You can leave the toasts whole or cut into halves or quarters for more bite sized options. Top with bean mixture and remaining oil and additional rosemary if desired.
I used Rancho Gordo yellow eyed beans which are white with a yellow spot when dry but cook up kind of brownish. Any solid white bean like great northern or gigantes with a nice meaty creamy texture would work great. Yum. Garlicky...
The recipe is easily multiplied and the amounts forgiving, so this is a snap to pull together for a pot luck or unexpected guests. Enjoy!