Bean Crostini from Leftover Bean Soup with Rosemary Pancetta
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.