It's about time I start talking to you about one of the fabulous parts of the Eat.Pray.Move Yoga Retreat that is taking place this summer in Italy...the CUISINE.

I mean "Eat" is the first word of the title, although, don't get me wrong - yoga is still the focus. But food - beautiful, tasty, healthy, organic Italian cuisine is also a wonderful part of the retreat that guests are sure to enjoy. Amanda, one of the hosts at the villa, is a natural when it comes to preparing simple, seasonal meals in the traditions of the Tuscan and Umbrian regions.

I thought today I'd feature a recipe of hers which she posted on their blog. It's the perfect in-between seasons meal with the warmth of the grilled bread and beans, with the tanginess of the fresh rosemary.

Bruschetta with Cannellini Beans & Rosemary
1 tin or jar good quality cannellini beans, drained
Large spring rosemary
Balsamic vinegar
Extra virgin olive oil
Sea salt and black pepper 
2 cloves Garlic
Coarse country style bread, sliced

First grill your slices of bread. While they are still hot drizzle them with olive oil and rub them with a cut clove of garlic.
Pull all the spikey leaves from the rosemary spring and chop very, very finely until almost a powder.  Fry one clove of chopped garlic in a little olive oil but be careful not to let it colour.  Add the drained beans and continue to cook for about 5 minutes, add the rosemary, a little more oil and season well with salt and pepper and a spritz of balsamic vinegar.  Mash everything together using the back of a wooden spoon until you have a coarse puree.  Heap the beans onto the grilled bread and drizzle with more of the olive oil.  This is delicious with a sharp green salad on the side and a glass of rough red wine to wash it down.

Now, doesn't that make you want to join us in July?