Bean Crostini from Leftover Bean Soup with Rosemary Pancetta
Recipes Appetizers Bread Italian Quick and Easy
Description
Don't eat leftovers day after day until you get tired of them. Use that lefto
Ingredients
1 c. cooked beans from leftover Bean Soup with Rosemary and Pancetta, at room temperature
1 T. bean soup
1 t. red wine vinegar
2 pieces crusty Italian bread, cut on bias and grilled (or toasted for crostini)
1 T. grated Parmesan cheese
salt, to taste
extra-virgin olive oil
chives, as desired
Directions
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Start with 1 cup of the leftover cooked beans from the soup, placed in a large glass bowl. Add 1 T. of leftover bean soup, red wine vinegar and salt, to taste.
Toast the Italian bread to make the crostini; heat until bread reaches desired level of crustiness.
Place the bean mixture on top of the bread; drizzle with olive oil. Garnish with chives and grated Parmesan cheese.
Serve.