Before my husband and I left for Europe I was on an Italian cooking kick. It also didn’t help that the September issue of EveryDay with Rachael Ray was her Italian issue! In my mind, I thought I was doing a good job preparing ourselves for all the amazing food we were about to encounter during our 6 days in Italy!
Boy, was I wrong. Later this month you’ll get to read about my foodie travels throughout Italy. Like I’ve told family and friends… my taste-buds have been forever changed! I digress though… I’m back to reality and am learning to re-adapt my taste-buds. This is a very common and traditional appetizer you would find in the Tuscan region of Italy.
When I think of bruschetta, I think of plump juicy bite-size pieces of tomato with lots of basil. So when I saw and read about various styles of bruschetta I was intrigued! I love white beans and knew that I would equally love this appetizer. If you are entertaining, you could prepare the beans ahead of time and just reheat them before serving to your guest. Oh, and did you know, that if you buy a baguette from your local bakery that they can run it through the bread slicer for you. This frees you up a few additional minutes! If I’m entertaining, I typically have the bakery cut the bread for me! It comes out equal in size and doesn’t cause for all the additional crumbs in the kitchen.
Adapted from: EveryDay with Rachael Ray, September 2012
- 1/2 red onion thinly sliced
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1 garlic clove
- 1 tbsp rosemary chopped
- 1 14 oz can of cannellini beans rinsed
- 2 tbsp flat-leaf parsley chopped
- salt and pepper to taste
- 1 baguette thinly sliced
- In a small bowl mix thinly sliced onion with lemon juice. Let this sit while you prepare the beans.
- In a medium-sized skillet heat 3 tablespoons of olive oil over medium-low hear. Grate the garlic in the pan. Add rosemary, and stir for one minute. Add the beans and cook until warm (about 5 minutes). Mix in parsley and season with salt and pepper to taste.
- Add one spoonful of bean mixture to each slice of baguette and top with lemon-onions. Enjoy!