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Directions

  In a large frying pan, heat the olive oil on medium heat and then saute the garlic until soft, about 3 minutes.

2 cloves fresh garlic, thinly sliced

2 tablespoon olive oil

  Drain the white beans and then rinse briefly in a colander. Allow to drain for a minute or two.

  Add the tomatoes, pepper flakes, beans, basil and parsley. Mix well and and continue to cook over medium heat.

3 sun dried tomatoes, julienned

1 teaspoon red pepper flakes

1 can white beans, drained and rinsed

1/4 cup fresh, whole basil leaves

  When the bean mixture is just hot, add the parsley, lemon, salt and pepper. Allow to simmer on low for about 5 minutes and then remove from heat.

1/4 cup fresh italian parsley leaves

2 tablespoon fresh lemon juice

1 teaspoon kosher salt, to taste

1 teaspoon black pepper

  Slice the baguette crosswise into 3/8" thick slices and toast on one side under the oven broiler. The baguette slices will toast quickly, so keep a close eye on them.

1 loaf french baguette, sliced

  Drizzle a small amount of the olive oil over the toasted side of the baguette and then top with a generous spoonful of the bean mixture. Top with grated parmesan and serve.

1/4 cup olive oil

1/4 cup grated parmesan cheese

Kids!

Can be a bit of a stretch, but a teen can make this dish with no problem.

Notes...

Keeps well at room temperature, so makes an excellent appetizer or tapas dish that can be made ahead of time.