Warm Cannellini Bean Bruschetta

Warm cannellini bean bruschetta

Recipe adapted and photo from 28 cooks

2 Tbs. olive oil
2 cloves garlic, minced
1 cup red onion, cut into thin wedges
1 cup chopped fresh mushrooms
2 Tbs. fresh thyme leaves
3 Tbs. white wine (or dry vermouth)
1 (19 oz.) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, cut into halves
1 Tbs. balsamic vinegar
1/4 tsp. crushed red pepper (optional)
1/2 cup fresh flat-leaf parsley, roughly chopped
Salt and pepper to taste

Directions

1. In large pan over medium high heat, heat olive oil.
2. Add onion and garlic, and saute 1 minute.
3. Add mushrooms and saute an additional 3 minutes.
4. Add thyme and wine, bring to a simmer, and cook until wine has evaporated. Stir in beans and cook for 30 seconds.
5. Remove from heat and place into large bowl; can be made up to this point, covered, and refrigerated. Simply reheat over low heat when ready to serve.
6. Add remaining ingredients and combine well.