Zingy White Bean Toasts
Makes 8-12 appetizer sized toasts.
5 tablespoons olive oil
4 fresh rosemary sprigs
2 cloves garlic, minced
1, 15-ounce, can white beans, rinsed and drained
pinch of salt
1, 15-ounce, can diced tomatoes, drained (or 1 pint halved cherry tomatoes)
1 tablespoon sherry vinegar
1 lemon, halved
4, 1/2 inch thick, slices rustic bread, Parmesan pan toasted (instructions below)
In a skillet over low heat, heat the oil and the rosemary sprigs until the rosemary leaves have fried but not burned, 5-7 minutes. Remove the rosemary and reserve. Set aside 2 tablespoons of the rosemary infused oil in a dish.
Add the white beans and the garlic to the remaining oil in the pan and turn up the heat to medium-high. Sauté for 4-6 minutes or until the garlic has softened. Add a pinch of salt. Add the tomatoes and cook them down, about 10 minutes, stirring occasionally. Add the vinegar and cook an additional 2 minutes.
Squeeze the lemon onto the toasts and top with roughly 2 tablespoons of the bean mixture. Drizzle with the reserved rosemary oil and sprinkle with fried rosemary.
To make the parmesan toasts, spread each slice of bread on both sides with a thin layer of butter. Smash some freshly grated parm onto one side of each toast. Heat a skillet over medium heat. When the pan is hot place the bread, parm side down, into the pan, and toast until golden brown. While the first side browns, carefully press some more parm on the top sides of the bread. Flip and repeat. [/recipe]