Tomato and Basil Bruschetta

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic cloves and cook until fragrant but not browned, about 1 minute.

Add the cooked cannellini beans to the skillet and stir gently to combine. Cook for 2-3 minutes, allowing the beans to warm through and absorb the garlic-infused oil.

Remove the skillet from heat and pour in the remaining 3 tablespoons of extra virgin olive oil and all the balsamic vinegar. Fold in the chiffonade basil leaves and crushed red pepper flakes.

Season the bean mixture with salt and fresh ground black pepper to taste. Gently stir to combine all ingredients while the mixture is still warm.

Toast or grill the bread slices until they are golden and crispy on the outside but still have some structure, about 2-3 minutes per side depending on the heat source.

Arrange the toasted bread slices on a serving platter or individual plates. Spoon the warm tomato and basil bean mixture generously over each slice, allowing the flavors to soak into the bread.