White Bean Bruschetta

By á-43505

Ingredients

• Makes 8 servings
• 4 tbs. EVOO, divided
• 1/4 tsp paprika
• 1 baguette, cut into 24 slices
• 1/2 cup finely chopped yellow onion
• 10 oil soaked sundried tomatoes, patted dry and finely chopped
• 1 tbs. rosemary1 tsp. oregano (2 if fresh)
• 2 cloves of garlic, minced
• 1/4 cup dry white wine
• 1/4 cup parsley
• 15 0z. can white beans, drained and rinsed

Preparation

Step 1

Mix 2 tablespoons of olive oil with the paprika and a pinch of salt and pepper.
Lightly brush the mixture over both sides of the baguette slices.
Bake the slices on a baking sheet, at 400 degrees for 4 minutes each side.
Heat the remaining olive oil in a pan, and add the onion and simmer until softened.
Add the sundried tomatoes, rosemary, oregano and garlic and simmer for one more minute.
Increase the heat to medium high and add the wine, then simmer for 1 minute.
Add the beans and season with some salt and pepper for one minute.
Remove from heat and stir in the parsley.

Spoon the mixture over each slice and arrange on a platter.