Go Back


  • 1 tablespoon extra virgin olive oil
  • 1/4 medium onion diced
  • 2 garlic cloves minced
  • crushed red pepper
  • 8 ounces chopped tomatoes canned
  • 1 15- ounce can cannellini beans rinsed and drained
  • 1/3 cup kalamata olives pitted & chopped
  • 1 tablespoon salt packed capers rinsed
  • 1/4 cup fresh basil minced

Toasted Garlic Bread

  • 1 baguette cut into thick rounds
  • 1 garlic clove peeled
  • olive oil



  • Heat a large skillet with olive oil over medium heat. Add the onion and sauté, until just beginning to soften, 2 to 3 minutes. Add the garlic and crushed red pepper and sauté until fragrant. Pour in the canned tomatoes and bring to a simmer. Add the cannellini beans and cook 5 minutes.
  • Stir in the olives, bail & capers. Simmer for 3 minutes so flavors can blend. Season to taste with salt & pepper. Serve on grilled bread smeared with garlic.


  • Preheat oven to 450 degrees. Bake bread slices for 5-7 minutes or until lightly browned. Rub bread liberally with garlic clove and drizzle with extra virgin olive oil.