casual cooking and living
1 15.5 oz can cannellini beans, rinsed
4 tablespoons olive oil
1 tablespoon rosemary, chopped
1 teaspoon red wine vinegar
Coarse sea salt and freshly ground pepper
4 tablespoons grated pecorino cheese
In small pan heat 1 tablespoon olive oil, add the rosemary when fragrant approximately 30 seconds, add cannellini beans and sauté for approximately 5-6 minutes, mashing beans with the bottom of a wood spoon. Combine beans with red wine vinegar, grated pecorino cheese and remaining olive oil to loosen mixture slightly. Add salt and pepper to taste. Place bean mixture on top of toast. Serve.
1 tablespoon olive oil
½ teaspoon chili flakes
½ teaspoon fine sea salt
4 slices ciabiatta bread
Preheat oven to 400 degrees F. Place bread on nonstick baking sheet, brush with olive oil and sprinkle the chili flakes and salt over the bread. Bake until golden brown approximately 8-10 minutes. Remove from oven and cool.