Smash The Place

Here is another Italian dish from our World Cup Brunch Final. It is a Mario Batali recipe and it is easy and more importantly, one of the most yummy things ever. I love cannellini beans - they are my favorite of all beans. This is a great appetizer or snack - we used it to make crostini. You could also use it as a fun spread for roasted veggie sandwiches or something like that. I think it is the bee's knees. Mario says to use 1.5 c of dried beans for this recipe, but I used a can of Goya cannellini beans. If you did use the dried beans, you would have to soak them over night and cook them before following this recipe. This spread also tastes even better if you let the flavors combine for a few hours in the refrigerator before serving.




1 15 oz can of Cannellini beans, drained and rinsed well
2 cloves of garlic, minced
2 tbs fresh rosemary, minced
2 tbs balsamic vinegar
salt

1. mash beans with a potato masher or fork. they should be well mashed but not completely mushed.
2. add garlic, rosemary and balsamic vinegar. stir well. season with salt to taste.

makes about 2 cups of spread and will be eaten all up before you can blink