Well, it's been awhile since I've posted a new recipe, but having a baby will do that!  Now that our son is 2 months old, I find myself able to make time to cook regularly and even blog about it a bit...

 I've made this white bean bruschetta for a couple of different events lately, and each time it gets rave reviews and people ask for the recipe.  So, here it is:

 White Bean Bruschetta

1 lb. dry Great Northern beans, cooked according to the package until just done (e.g. not mushy) and cooled to room temperature

4 large cloves of garlic, minced 

1 large lemon, zested and juiced

1 tsp. crushed red pepper

2-3 T. fresh oregano, chopped finely 

olive oil

kosher salt

freshly ground black pepper

white wine vinegar, to taste

Heat up a generous glug of olive oil in a non-stick skillet and then add the garlic.  Cook briefly until the garlic scents the kitchen and then add beans, lemon zest, lemon juice, crushed red pepper, and oregano.  Sprinkle with a good pinch of kosher salt and pepper.  Stir well to coat the beans with the oil and saute over about medium heat until the beans start to brown and crisp a bit on the outside.  Ensure that you cook the mixture long enough such that the flavors incorporate the beans are tender inside/crispy outside, and any existing liquid evaporates.  When you're happy with the consistency add a glug of vinegar, stir well again, and cook for a couple of minutes more.  Taste and add more vinegar, to taste, if necessary.  Adjust with salt and pepper, again, to taste.

 This is best served at room temperature with crostini. 

*Alternate version:  Combine the beans through pepper and allow to sit together in the fridge at least over night (or up to a week).  Bake at 500 degrees for 30 minutes +, or until the mixture is bubbling furiously and the top is nicely golden brown in places.