Rosemary Toast

Whenever I make Tuscan White Bean Soup, I always have leftover fresh rosemary...and half a leftover baguette. I love to make rosemary toast with the leftover ingredients.

Heat 2 tablespoons olive oil in pan, add two diced garlic cloves and stir quicky for 1-2 minutes over medium high heat.

Lower heat to medium, add baguette slices and drizzle with more olive oil. Sprinkle with chopped fresh rosemary, flip each slice and sprinkle with more rosemary. Cook over medium low heat until brown and toasty. Sometimes I add grated parmesan at the end and cook just until the cheese melts. I changed my mind at the last minute this time, but the cheese is a delicious alternative.