Bruschetta with arugula, red onions, and rosemary-white bean spread from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Yildiz100 on August 10, 2018

    This is fine, but I much prefer versions that cook the garlic and rosemary. They keep better and taste better- the rosemary in particular influses the recipe better when heated in oil.

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