Warm cannellini bean bruschetta

Serves 10 people

Ingredients

2 Tbs. olive oil

2 cloves garlic, minced

1 cup red onion, cut into thin wedges

1 cup chopped fresh mushrooms

2 Tbs. fresh thyme leaves

3 Tbs. white wine (or dry vermouth)

1 (19 oz.) can cannellini beans, drained and rinsed

1 cup cherry tomatoes, cut into halves

1 Tbs. balsamic vinegar

1/4 tsp. crushed red pepper (optional)

1/2 cup fresh flat-leaf parsley, roughly chopped

Salt and pepper to taste

Instructions

1. In large pan over medium high heat, heat olive oil.
2. Add onion and garlic, and saute 1 minute.
3. Add mushrooms and saute an additional 3 minutes.
4. Add thyme and wine, bring to a simmer, and cook until wine has evaporated. Stir in beans and cook for 30 seconds.
5. Remove from heat and place into large bowl; can be made up to this point, covered, and refrigerated. Simply reheat over low heat when ready to serve.
6. Add remaining ingredients and combine well.

Source: Adapted from and photo by 28 Cooks (http://28cooks.blogspot.com)

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