Bruschetta with Cannellini, Rosemary, and Garlic
appetizer
- 3 tbsp olive oil
- 3 cloves garlic, finely chopped
- 2 sprigs rosemary, finely chopped
- 2 cups cannellini (1 can, drained, but reserve the liquid)
- Roasted French black olives for garnish (optional)
- Cook oil, garlic, and rosemary over very low heat for 5 minutes, til garlic just starts to color.
- Stir in beans and a litle salt and pepper.
- Cook about 10 minutes, adding some liquid from the beans if it gets dry.
- Mash with a fork to make a rough puree.
- Serve with grilled bread or toast, rubbed with garlic.
Servings: 4