BEAN AND TOMATO BRUSCHETTA

3 tbsp olive oil (45 mL)
1 cooking onion, diced
2 cloves garlic, minced
2 tbsp fresh sage, finely chopped (25 mL)
2 cups well-cooked white pea beans, mashed with fork (500 mL)
2 plum tomatoes, seeded and diced
1 tbsp red wine vinegar (15 mL)
salt and pepper

In a small skillet, heat the olive oil over medium heat. Cook the onion and garlic until softened. Add the sage and stir to combine. Let come to room temperature.

In a medium bowl, combine the mashed white pea beans, onion mixture, tomatoes and red wine vinegar. Season with salt and pepper to taste.

Spoon mixture over grilled pieces of bread.

Makes 12
Source: Ontario White Bean Producers