Bruschetta With White-Bean Spread and Rapini

Name: Bruschetta With White-Bean Spread and Rapini
Ingredients: 1 bunch rapini, trimmed and chopped; 1 tbsp (15 mL) extra-virgin olive oil; 2 cloves garlic, finely chopped; pinch hot red chili flakes; ½ tsp (2 mL) kosher salt (or more to taste); 2 cups (500 mL) cooked white kidney beans (19 oz/540 mL tin, rinsed and drained); 2 tbsp (25 mL) lemon juice (or more to taste); 1 clove garlic, minced; 1 tsp (5 mL) hot red pepper sauce (or to taste); 2 tbsp (25 mL) extra-virgin olive oil; 6 slices crusty Italian bread, about ½ in (1 cm) thick and 4 in (10 cm) across; 1 clove garlic, cut in half

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Number of servings : Prep time: Cooking time: Type of meal : | Hors d'oeuvres | Hors d'oeuvresSpecial diet : Ingredients1 bunch rapini, trimmed and

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Ingredients

1 bunch rapini, trimmed and chopped
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, finely chopped
pinch hot red chili flakes
½ tsp (2 mL) kosher salt (or more to taste)
2 cups (500 mL) cooked white kidney beans (19 oz/540 mL tin, rinsed and drained)
2 tbsp (25 mL) lemon juice (or more to taste)
1 clove garlic, minced
1 tsp (5 mL) hot red pepper sauce (or to taste)
2 tbsp (25 mL) extra-virgin olive oil
6 slices crusty Italian bread, about ½ in (1 cm) thick and 4 in (10 cm) across
1 clove garlic, cut in half