2ccooked white beansor one 14.5-oz can, drained and rinsed
1tbspchopped fresh rosemary
1/4cunfiltered extra virgin olive oil
1/2tspcracked black pepper
1tbspchopped fresh parsley
1baguettethinly sliced into 24 1/2" slices
Place the white beans, chopped rosemary, olive oil, white wine vinegar, salt, and cracked black pepper in a mixing bowl and stir. Cover and place in the fridge to marinate, at least 1 hour and up to 24 hours.
Preheat the oven to 375*. Slice the baguette into 24 ½” slices and spread evenly over a baking sheet. Brush one side with olive oil, flip, and brush the other side with olive oil. Bake the baguette slices until golden brown and completely dry, flipping once halfway through, about 12 minutes. Remove the slices from the oven and rub with each slice with a smashed garlic clove. Place the crostini in a sealed container (I like gallon zip lock bags) and set aside until you are ready to serve.
When you are ready to serve, add the chopped parsley to the white beans and stir to incorporate. Spread the bruschetta toasts onto a serving platter and top each crostini with approximately 1 tablespoon of white beans. You'll have some reserved marinade, and you can spoon a little bit of extra marinade over the top of each toast. Serve immediately. This recipe keeps well at room temperature (perfect for parties!) and makes 24 bruschetta toasts. For a cocktail party, plan on two white bean bruschetta per person.
Rosemary White Bean Bruschetta https://oursaltykitchen.com/rosemary-white-bean-bruschetta/