Tomato and Bean Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bruschetta is one of Tuscany's premier appetizers-you'll find it served with all manner of toppings, including beans. The right bread is essential; a country-style loaf is a sturdy base for the thick bean spread. To cook dried cannellini, follow steps 1 and 2 in Cannellini Minestrone (page 166). Ingredients:
cooking spray |
1 cup chopped seeded peeled plum tomato |
1 garlic clove, minced |
1 cup cooked cannellini beans |
1/2 teaspoon salt |
dash of crushed red pepper |
4 ounces country white bread, diagonally sliced into 8 (1/4-inch) pieces and toasted |
4 teaspoons extravirgin olive oil |
1/4 cup thinly sliced fresh basil |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato and garlic; cook 2 minutes, stirring constantly.
2. Add cannellini beans, salt, and red pepper to pan, mashing beans with a fork. Cook 1 minute or until thoroughly heated. Remove from heat. Spread bean mixture evenly over each bread slice; drizzle each slice with 1/2 teaspoon extravirgin olive oil, and then top each with 1 1/2 teaspoons basil.
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