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Olive Orchard 1889
Vincent van Gogh
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Bruschetta with White Beans, Tomatoes
and Olives
Stars, San Francisco CA
Bon Appetit September
1998
1 cup dried Great Northern beans
3 plum tomatoes, seeded, chopped
1/4 cup chopped pitted Kalamata olives
6 tablespoons olive oil
1/4 cup chopped fresh basil
1 tablespoon minced garlic
1 French-bread baguette, cut into 1-inch-thick rounds
5 to 6 ounces soft fresh goat cheese (such as Montrachet),
room
temperature
Place beans in large saucepan. Add enough cold water to cover by 3
inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
Drain beans; return
to pan. Add enough cold water to cover by 3
inches. Bring to boil. Reduce heat and simmer
until tender, stirring
occasionally, about 1 hour 10 minutes. Drain and cool.
Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans
for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and
garlic. Season to
taste with salt and pepper.
Preheat broiler. Place bread on baking sheet. Brush with 2
table-
spoons
oil. Broil until golden, about 1 minute. Spread with cheese.
Top with
bean
mixture. Makes about 20.
Featured Archive Recipes:
Mario Batali's Bruschetta
Bruschetta with
Scallops Provençale
Index - Appetizer Recipes!
Recipe Archives Index
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