Author: Susan Murray, www.awomancooksinasheville.com
1tbspextra-virgin olive oil
1tspwhite wine vinegar
1 15ozcan cannellini beansrinsed and drained
Salt and pepper
1small baguettesliced and toasted
With a fork combine all of the ingredients except the baguette in a small bowl, mashing some of the beans slightly. Taste and adjust seasoning as needed. Place a heaping tablespoon of the mixture on top of the toasted baguette.
Note: Bean mixture can be made a day or two ahead and refrigerated. Bring to room temperature before serving.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com