Tomatoes with Sicilian White Bean Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a casual first course, Roxanne Chan tops fresh tomatoes with a savory bean mixture. Mash the beans into a chunky purée with a potato masher or pulse a few times in a food processor. Ingredients:
2 tablespoons pine nuts |
1 can (15 oz.) cannellini (white) beans, rinsed, drained, and mashed (see note above) |
3 tablespoons chopped fresh basil leaves |
2 tablespoons mayonnaise |
2 tablespoons grated parmesan cheese |
1 tablespoon lemon juice |
1 tablespoon drained capers |
1 tablespoon dried currants |
1 tablespoon minced green onion (including green top) |
1 clove garlic, peeled and minced |
salt and pepper |
3 firm-ripe tomatoes (about 1 3/4 lbs. total), rinsed, cored, and sliced crosswise 1/4 inch thick |
Directions:
1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes.
2. In a bowl, mix mashed beans, basil, mayonnaise, parmesan, lemon juice, capers, currants, green onion, and garlic until well blended. Add salt and pepper to taste.
3. Arrange tomato slices, overlapping, on a platter. Spoon bean mixture down the center of tomatoes. Sprinkle with pine nuts.
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