Bruschetta with White Bean Spread

For a delicious light dinner on a warm evening, serve this bruschetta with a leafy green salad.


2 tablespoons olive oil

1 large garlic clove, minced

1 (15.8 ounce) can Great Nothern Beans drained

1 cup grated Parmesan cheese

1 large plum tomato, chopped


2 tablespoons fresh parsley, chopped

1 teaspoon dried rosemary

1 teaspoon dried sage

1 loaf crusty French bread cut into 1/2

1 tablespoon olive oil

2 garlic cloves, halved

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Heat 2 tablespoons olive oil in medium skillet. Add minced garlic and saute for 1 minute. Add beans and heat. Using the back of a spoon coarsely mash warm beans. Add remaining ingredients and heat until cheese is melted.
Meanwhile, brush bread slices lightly with olive oil. Rub both sides of bread with garlic halves. Toast bread under broiler until just golden. Top with white bean spread and serve.Serves: 4