Recipe By : Eating Well, October 1996 Serving Size : 12 Preparation Time :0:00 Categories : Appetizers
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- peeled , (up to 3) 1 tablespoon olive oil, preferably extra-virgin 2 cups of cooked cannellini beans salt and freshly ground black pepper, to taste 12 slices of Italian bread, 1/2 inch thick 1 cup of stemmed and chopped arugula or watercress 2 vine-ripened tomatoes, chopped, 1 1/2 cups
1. Mince one clove garlic. Combine it with oil in a medium saucepan. Stir over low heat until golden, about 2 minutes. Add beans, 1/2 cup water and salt and pepper. Bring to a simmer over low heat and cook, stirring often, until the mixture is thickened, 8 to 10 minutes.
2. Toast or grill bread slices. Rub one side of each bread slice with the remaining garlic cloves.
3. Top each bread slice with some of the beans, followed by arugula or watercress and tomatoes. Serve immediately.
Makes 12 crostini, for 4 luncheon or 6 appetizer servings.
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