Creamy white beans, tart sun-dried tomatoes and fragrant basil top crunchy garlic toasts in this simple appy that’s sure to put a smiley face on all of your guests.
1 tablespoon olive oil, plus 2 more for bruschetta
1 medium garlic clove, peeled and minced, about 1 teaspoon
½ teaspoon hot chili pepper flakes
1 (15.5-ounce) can cannellini beans, drained
Salt and freshly ground pepper
½ cup sun-dried tomatoes packed in oil, drained, chopped
2 tablespoons chopped fresh basil leaves
½ large lemon juiced, about 2 tablespoons
1 (16-ounce) loaf French bread, cut into (1/2-inch thick) diagonal slices
1 teaspoon garlic powder
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the garlic and chili pepper flakes, Cook until fragrant, about 1 to 2 minutes. Add the cannellini beans to the pan and stir. Season with salt and pepper. Remove the skillet from the heat. Stir the sun-dried tomatoes, basil and lemon juice into the bean mixture. Set aside.
Place a grill pan on the stove top over medium high heat. Combine the remaining 2 tablespoons olive oil with the garlic powder. Brush both sides of the French bread slices with the garlic flavored olive oil. Grill the bread, turning once until golden and crunchy.
Place the grilled bread onto a platter and spoon a generous amount of the bean mixture on each one. Shave slices of Parmesan cheese over the top.
Servings: Enough for a crowd
Preparation Time: 20 minutes
Cook Time: 20 minutes to grill bread