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White Bean & Rosemary Crostini

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Patriots 27-17.  Callin it.

This is easy to make and easy to gobble up.  Quick and pretty.  Have some friends over and watch football tonight.  Drink beer and yell a lot.

GO PATS!

White Bean & Rosemary Crostini

Serves about 4

  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons extra-virgin olive oil + extra for bread
  • 1 large clove garlic, minced
  • Juice of 1 lemon
  • Heaping 1/2 teaspoon minced fresh rosemary
  • Pinch of red pepper flakes
  • Sea salt + cracked black pepper
  • Handful of baby arugula
  • About 12 (1/4-inch) baguette slices
  1. In a medium bowl, combine beans, 2 tablespoons olive oil, garlic, lemon juice, rosemary and pepper flakes.  Season with salt + cracked pepper.  Marinate in fridge for a couple of hours.
  2. Preheat oven to 375F and arrange baguette slices on a baking sheet.  Brush each with a little olive oil.  Toast in oven for 5-10 minutes or until just golden on top.
  3. Toss a handful of baby arugula with bean mixture and pile a small scoop on each baguette slice.  Drizzle crostini with any remaining marinade in bowl.

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