- 1 (14 ounces) can cannellini beans, rinsed and drained
- 1 clove garlic
- 1 1/2 tablespoons extra-virgin olive oil
- 4 sprigs fresh mint leaves
- 6 sprigs fresh thyme leaves, stripped from stem
- Coarse salt and black pepper
- 3 tablespoons chives, chopped
Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.