- 1 14-ounce can cannellini beans, rinsed and drained
- 1 clove garlic
- 1 1/2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 tablespoon fresh rosemary leaves, chopped
- 6 sprigs fresh thyme leaves, stripped from stem
- Coarse salt and black pepper
- 3 tablespoons chives, chopped
Pulse all ingredients except chives in a food processor to form a smooth paste and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.