1 cup canned cannelinni white beans
1/4 tsp ground sage
2 T olive oil
12 slices of bruschetta
24 arugula leeaves, washed and shredded
24 roasted red pepper slices
virgin olive oil – if desired
freshly ground black pepper
Puree beans in food processorÂ Â or with hand held blender with sage and olive oil, salt to taste. Smooth a spoonful of bean puree on the bruschetta. Top with shredded arugula and roasted red peppers. Grind a bit of black pepper on top and serve immediately.
If you keep a jar of red pimentos in the pantry along with can of cannellini beans – all you need is a loaf of good bread for a quick and easy appetizer.