When you a host a party do you cook for twenty people when you are actually having six over?
Please say yes so that I don’t feel like I’m alone on this one. 😉 The world might end if someone left my house even slightly hungry. Okay, I might be a liiiitle dramatic. Making lots of appetizers is one sure way to make sure that my guests leave with a smile and a full tummy.
My family loves appetizers so I made plenty of them over the weekend, including these delicious bruschetta. I recommend popping the whole deal in your mouth because you might lose half of the topping when you bite into it. That’s one of the reasons why my husband isn’t a fan of bruschetta appetizers. I, on the other hand, would gladly risk the mess if the result is a yummy couple of bites . 😉
A side affect of making too much food means that I usually have leftovers… for days. I get tired of the same food pretty quickly so I try to get creative. Sometimes I’m successful and sometimes not so much. I could pretty much add anything to pasta, especially beans so that’s what I did with these leftover beans. O…m…g… the pasta dish was SO delicious. I liked it just as much as the appetizer version. That means that today you get two recipes for the price of one (with a couple of minor and easy modifications). Sure one of the recipes is for left overs, but how convenient is that?
I love fresh rosemary, but word to the wise… a little goes a long way. I was tempted to add a little more rosemary into the pasta. I had loads of extra fresh rosemary and nothing to use it in, but I resisted the temptation. I remembered a rosemary pasta dish my husband ordered when we were on vacation. There was so much rosemary in it that it was not enjoyable, like at all. We took the leftovers back to our hotel room (why, I have no idea) and it made our room smell… and not in a good way.
White Beans and Rosemary Bruschetta Recipe
(Makes about 10 bruschetta, depending on how high you pile the beans)
- 1/2 small red onion, thinly sliced
- 1 tablespoon lemon juice
- 3 tablespoons oil
- 1 clove of garlic, grated
- 1 teaspoon chopped fresh rosemary
- 1 can (15.5 ounces) cannellini beans, drained and rinsed
- salt and pepper, to taste
- about 10 slices of baguette
- sprinkling fresh parsley
- In a small bowl mix together the sliced onions and lemon juice. Set it aside.
- In a saucepan, over Low/Medium heat, heat the oil.
- Add the grated garlic and chopped rosemary and cook for 1 minute.
- Add in the beans and season with salt and pepper. Cook it until it’s warm.
- To prepare each bruschetta, do the following:
- Take 1 slice of a baguette.
- Pile on some beans.
- Place a few onion slices on top of the beans.
- Place a sprinkling of fresh parsley.
Source: Rachael Ray
White Beans Pasta Recipe
(As many servings as you have left over or about 4 servings if you make this specifically.)
- 1 pound pasta (I used penne pasta.)
- 1 recipe of the bean mixture from White Beans and Rosemary Bruschetta
- sprinkling of shredded Parmesan cheese
- Cook the pasta according to the directions on the box.
- When the pasta is done cooking, drain it and put it into a bowl.
- Add the bean mixture from the White Beans and Rosemary Bruschetta recipe.
- Top it with Parmesan cheese.
Source: Tina’s Chic Corner
Here are some other awesome appetizers.