White Bean Sun-dried Tomato Bruschetta |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 8 |
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This was an appetizer for my ITALIAN Christmas dinner. It might have been a big hit, if my aunt hadn't eaten the whole thing. HA-HA Ingredients:
1 can cannelloni beans, juice reserved |
2 garlic cloves, 1 thinly sliced & 1 halved |
2 tbsp evoo |
1/2 tsp chili flakes |
8-10 basil leaves, thinly chopped |
1/3 cup sun-dried tomatoes, chopped |
2 tbsp parsley, chopped |
lemon juice |
salt and pepper |
Directions:
1. Heat oil in a skillet over medium heat, add garlic sauté for 1 minute, add chili flakes and sauté for 10 more seconds.
2. Add basil leaves (do this carefully, so the oil doesn’t splatter)
3. Transfer the beans to the pan, adding 1-2 tbsp of the bean liquid to the mixture. Mix.
4. Take heat when the basil leaves are wilted.
5. Add in the sun-dried tomatoes and parsley. Mix.
6. Add the lemon juice and salt and pepper to taste.
7. Serve warm on warmed slices Italian bread
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