Serves 2 to 4
5 T. extra virgin olive oil
5 T. good-quality balsamic vinegar
1 t. crushed red pepper flakes
1 to 2 garlic cloves, thinly sliced
2 c. cooked cannellini beans
3 T. basil, chiffonade
Salt and freshly ground black pepper, to taste
4 slices day-old rustic bread, grilled or toasted
To prepare: In a bowl big enough to accommodate all the ingredients, combine the olive oil, vinegar, and pepper flakes. Using a small whisk, mix rapidly to emulsify into a creamy dressing, about 15 seconds (this ensures that the dressing will coat the beans). Add the garlic, then fold in the beans and basil chiffonade, reserving a little of the basil for garnishing. Add salt and pepper to taste.
Pile onto the grilled or toasted bread. To finish, drizzle with any remaining dressing from the bowl and sprinkle with a basil garnish.