1 can cannellini beans, drained, rinsed and smashed with a fork

12-15 diced grape tomatoes

⅓ cup chicken broth

¾ teaspoon minced garlic

1 teaspoon extra virgin olive oil

¼ teaspoon dried basil

Salt and pepper to taste

Toasted bread for serving (rye or wheat is recommended)

Shredded Parmesan cheese

Combine beans, tomatoes, broth, garlic, olive oil, basil, salt and pepper in a saucepan and bring to a simmer. Simmer about five minutes until mixture is like a paste. Spread warm bean mixture on toast and sprinkle with Parmesan cheese.

Recipe courtesy of Beverly Allen, Sellersburg, Indiana