Kitchen Play: White Bean and Rosemary Bruschetta

Kitchen Play is a great new site made by Casey from TasteStopping. The goal is to connect food bloggers with PR professionals through sponsored events. Progressive Parties will happen each month, where 6 bloggers will be chosen and assigned one of 6 courses to make with a product from a sponsor. The first Progressive Party was sponsored by Sur La Table and each blogger was provided with a new kitchen tool to make their dishes.

Any blogger can participate in the other part of the Progressive Party too – make and blog about any of the dishes and you’re entered to win great prizes from the sponsor. For this month, Maris from In Good Taste made the appetizer, a white bean bruschetta with olive oil & rosemary. I love the simplicity of this recipe; it takes classic flavors (garlic, lemon, rosemary) and puts them together with beans onto a crunchy crostini.

White Bean Bruschetta with Olive Oil & Rosemary

• 1/4 C olive oil
• 3 T rosemary, chopped and divided
• 1 1/2 T lemon juice
• 1 garlic clove, crushed
• Salt and pepper to taste
• 1 can cannellini beans, drained and rinsed
• 1 French bread baguette, sliced

Preheat oven to 350ºF.

Combine olive oil, rosemary, lemon juice, garlic, salt and pepper in a medium bowl. Add beans and mix so everything is evenly coated.

Place bread slices on a baking sheet and bake in preheated oven for 5 minutes on each side, or until lightly browned. Top each slice with a large spoonful of beans and serve immediately.