Bruschetta With White Beans

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12 bruschetta toasts (see recipe, below)

White Bean Topping

1 Tbs. olive oil

2 cloves garlic, minced (about 2 tsp.)

Pinch of crushed red pepper

1/2 tsp. lemon zest

1/4 tsp. finely chopped fresh rosemary

1 15-oz. can cannellini beans, drained, liquid reserved and beans rinsed

2 Tbs. finely chopped fresh Italian parsley

1/2 tsp. light brown sugar

Extra virgin olive oil

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