I'm a huge fan of beans (which works out perfectly for my vegaquarian diet) and I love to find new ways to use them. I was intending to make a cannellini salad and came up with this combination. Although you could easily serve this by itself or as a side dish, it works perfectly over freshly-toasted bread and makes a lovely bruschetta.
I also love that you can easily whip this up in under 15 minutes, and most ingredients are already stocked in your kitchen, which makes it perfect for on-the-spot entertaining.
Warm Cannellini Bean Bruschetta
2 tbsp olive oil
2 cloves garlic, minced
1 c red onion, cut into thin wedges
1 c chopped fresh mushrooms
2 tbsp fresh thyme leaves
3 tbsp white wine (or dry vermouth)
1 (19 oz) can cannellini beans, drained & rinsed
1 c cherry tomatoes, cut into halves
1 tbsp balsamic vinegar
1/4 tsp crushed red pepper (optional)
1/2 c fresh flat-leaf parsley, roughly chopped
Salt and pepper to taste
In large pan over medium high heat, heat olive oil. Add onion and garlic, and saute 1 minute. Add mushrooms and saute an additional 3 minutes. Add thyme and wine, bring to a simmer, and cook until wine has evaporated. Stir in beans and cook for 30 seconds. Remove from heat and place into large bowl. Add remaining ingredients and combine well. Serve over freshly toasted bread.