hite beans make a great topping for toasted cheese bread. Serve this zippy combination with a salad for a light meal or enjoy it as an appetizer.

Ingredients:

• 2 tablespoon Napa Valley organic olive oil
• 1 tablespoon Bellino balsamic vinegar
• 1/2 teaspoon McCormick organic red pepper flakes
• 1 packed tablespoon fresh slivered basil
• 1 tablespoon fresh minced Italian parsley leaves
• 1 teaspoon minced fresh rosemary
• 2 tablespoons Cibo Naturals olive and garlic tapenade
• ½ garlic clove, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 can Carmelina Brand cannellini beans, rinsed and drained
• 1/3 cup diced cherry tomatoes
• ½ demi loaf Gelson’s Finest rustic bread, thinly sliced into 12 slices
• 1 tablespoon Gelson’s Finest grated Reggiano Parmesan cheese

Instructions:


1. Combine the oil, vinegar, pepper flakes, basil, parsley, rosemary, olive tapenade, garlic, salt and pepper in a bowl. Use the back of a large spoon to muddle the herbs and spices with the liquid. Toss beans and tomatoes with the dressing and let stand at room temperature for 15 minutes.

2. Toast bread slices and sprinkle 1/4 teaspoon of cheese on top of each warm slice. Top each slice of bread with two tablespoons of beans.