White Bean Bruschetta
1 14 oz can of La Valle's White Kidney Beans
2 gloves garlic (add more or less or use garlic powder)
3 tsp La Valle's Extra Virgin Olive Oil
1 tsp La Valle's Balsamic Vinegar
1 tsp rosemary
1 tsp salt
1 tsp pepper
1 small baguette sliced then toasted
1 c ricotta cheese
Strain and rinse beans and place in bowl
Spread ricotta on baguette and add a spoonful of beans on top and serve right away!
Add olive oil, balsamic, garlic, rosemary, salt and pepper to beans and mix until evenly coated
You can make bean mixture a few hours or day before and then spread ricotta on toasted bread when ready to serve.
Slice small baguette into 3/4in slices and toast until edges are golden brown