Ingredients 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup red wine vinegar 1/4 cup finely shredded basil 2 small garlic cloves, minced 1 teaspoon crushed red pepper 1 teaspoon minced rosemary, plus whole sprigs for garnish Salt and freshly ground pepper Two 19-ounce cans cannellini beans, drained and rinsed Two 6-ounce cans mackerel or tuna packed in olive oil, drained and broken up into large chunks 1 small red onion, finely chopped Eight 1-inch-thick slices Italian peasant bread, grilled or toasted Instructions In a bowl, combine the olive oil, vinegar, basil, garlic, crushed red pepper and minced rosemary. Season the dressing with salt and pepper. In a large bowl, combine the beans with the mackerel and onion and toss gently. Add the dressing and toss again. Mound 1/4 cup of salad on each toast, garnish with rosemary sprigs and serve.