Bean-and-Rosemary Bites

Ingredients

• 8 oz bread loaf french
• 16 oz cannellini beans rinsed drained canned
• 1 teaspoon olive oil extra virgin 
• 0.5 teaspoon rosemary fresh minced
• 1  garlic clove minced
• 0.3 teaspoon lemon rind grated
• 0.1 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Cut bread into 12 (1/2-inch) slices.
2. Place on baking sheet.
3. Bake at 375 for 5 to 7 minutes or until toasted.
4. Saut garlic and rosemary in hot oil in a nonstick skillet over medium-high heat 2 minutes. Stir in beans and next 3 ingredients. Cook until thoroughly heated, stirring frequently and mashing beans partially to desired consistency.
5. Spread about 2 1/2 Tbsp. bean mixture over each bread slice.