Grilled Bread with Rosemary-Scented White Bean Puree

Ingredients:

• 3 TBS olive oil (plus additional oil for basting bread)
• 3 cloves garlic, pressed or minced
• 2 sprigs rosemary, leaves finely chopped
• 2 cups white beans (cannellini) drained, cooking liquid reserved
• Salt and freshly ground pepper to taste
• Country bread, sliced
• 1 small tomato, finely diced, optional

Combine the olive oil, garlic and rosemary in a medium saute pan and cook over very low heat for 5 minutes. The garlic should color very slightly. Add the drained beans, salt and pepper and stir. Cook approximately 10 minutes, adding some of the bean liquid if the mixture begins to dry out. Mash the beans with a fork to create a rough puree.

Baste the bread slices with a small amount of olive oil and grill or lightly toast. To serve, spread the bean puree on the grilled bread and garnish with tomato, if desired. 4 servings.

One make-ahead tip for this recipe is to prepare the puree hours (or up to one day) ahead. If you are serving the dish the same day, leave the puree at room temperature. Otherwise, refrigerate the puree and then bring to room temperature prior to serving.

This recipe is from Verdura (Vegetables Italian Style) by Viana La Place, William Morrow and Co.