White Bean Bruschetta

5 Tbsp. extra-virgin olive oil
5 Tbsp. good-quality balsamic vinegar
1 tsp. crushed red pepper flakes
1-2 garlic cloves, sliced thinly
2 cups cooked cannelloni beans
3 Tbsp. basil leaves (chiffonade)
Salt and pepper, to taste
2-4 slices of day-old rustic bread, grilled or toasted

• Mix the olive oil, vinegar, and pepper flakes in a bowl. Using a small whisk, mix quickly until emulsified into a creamy dressing, about 15 seconds.
• Add the garlic. Fold in the beans and basil, reserving a little of the basil for garnish. Add the salt and pepper.
• To assemble, spoon the beans onto the bread. Drizzle with the dressing left in the bowl and sprinkle with the remaining basil.

Note: I always use fresh cannelloni beans. They hold their shape and texture better than canned beans do. However, if you only have canned beans, be sure to rinse them well and fold them in very gently. Canned beans have a softer texture and tend to turn mushy.

Makes 2 servings