After making this dish you must drizzle olive oil on it, it just adds much more flavor to this yummy appetizer. The first time I made them I had to make another round, Cris & I just devoured them.
serves 4
1 garlic clove, minced
1/2 onion, chopped
1 tbsp olive oil, more for drizzling
1 rustic baguette
blue cheese for spreading
1 can of cannelloni beans
3-4 sundried tomatoes, marinated in oil, chopped
couple of pinches of red pepper flakes
pinch of each, salt & pepper
parmesan cheese, shaved
Drain some of the liquid from the beans.
Put onions & garlic in a small pot, sauté until soft. Then add beans and remaining liquid, bring to a boil. Cook until most of the liquid has evaporated, stir occasionally and then add salt, both peppers & sundried tomatoes. Cook for 2 minutes. Spread the blue cheese over toasted slices of bread. Spoon beans over bread, top with parmesan cheese and fresh basil, if you wish. Oh….don’t forget the olive oil!!! 
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