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 processor  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.