Recipe Name Pinto Bean & Rosemary Bruschetta Submitted by embrandon Recipe Description A different take on traditional bruschetta Quantity 2 Quantity Unit servings Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 1/3 cup Beans, pinto (cooked and drained) 3 small whole (2-2/5" dia) Tomatoes 1/8 cup Tomatoes, sun-dried, chopped 1 clove garlic minced 1 tablespoon rosemary, chopped 1 dash salt 1 dash black pepper 3 ounces Bread, multi-grain 1 teaspoon olive oil Steps Sequence Step 1 Heat olive oil in nonstick skillet and saute the garlic until soft. Add the tomatoes, rosemary and sundried tomatoes. Bring to a boil. Cover and simmer for about 30 mintues. 2 Add the pinto beans to the tomato mixture. Season with salt and pepper. 3 Lightly toast bread slices. And top each with a little of the bean