Meatless Monday: White Bean Bruschetta

I love the combination of rosemary and white beans. The wonderful thing about this white bean mix is you can make it as versatile as you'd like for it to be.  You can: serve the beans warm or cold, over toasted bread, and even mix in tomatoes ala bruschetta style; mix the beans into greens for a salad; puree for a dip; warm to serve as a protein main or side; whatever else you can imagine. 

It's amazing how something so simple, with just a few ingredients, can taste so delicious.

White Bean Bruschetta 
Ingredients
1 C cooked white beans, or one can drained
2 T to 1/4 C olive oil
2 T chopped fresh rosemary

Photo Credit: Abe Lee

2 cloves garlic, minced 
1 T fresh lemon juice
1 plum tomato, seeded and chopped (optional) 
salt and pepper to taste

Directions
1. In a large bowl, combine all ingredients, starting with just 2 tablespoons of olive oil. Mix with a wood spoon until beans are well coated.  Add more olive oil, if desired, if the mixture is too dry.

If making a puree, omit tomatoes, combine all ingredients in a food processor and process until smooth.