White Bean Bruschetta

This white bean bruschetta appetizer is quick to make and can be refrigerated for 5-7 days. Serve at room temperature over toasted slices of Italian bread. This holds up well even at summer outdoor gatherings.

White bean bruschetta
White bean bruschetta

Ingredients;
14oz-16oz can cannellini beans, drained and rinsed
3 TBLS extra virgin olive oil
1 TBLS White wine or Champagne vinegar
1 TBLS of each minced; fresh parsley, basil and red onion
½ TSP dried oregano
1-2 TBLS red bell pepper, minced
1 clove of fresh garlic, peeled
Salt & Pepper to taste
Baguette bread sliced into 1” slices and lightly toasted on a sheet pan
Assorted olives for garnish

Directions;
Mix everything except the garlic and bread in a bowl.  Let marinate for 2 hours to overnight in the refrigerator.
Cut the end of the garlic clove and rub it up and down the toasted baguette slices.
Spoon the bean mixture on each slice just before serving.
Best if served at room temperature.