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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 20 |
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As ever, bruschetta refers to toasted bread, with or without toppings. This one is topped with a salsa of small white beans, tomatoes and olives. Adapted from a recipe by Kristy Swensson at Serious Eats. Ingredients:
1 cup canned white beans, drained and rinsed (like cannellini or great northern) |
3 small plum tomatoes, seeded and diced |
1/4 cup kalamata olive, diced |
6 tablespoons olive oil, divided |
1/4 cup basil, chiffonaded |
2 large garlic cloves, minced |
kosher salt |
freshly ground black pepper |
12 ounces baguette, cut diagonally into 1/3-inch slices |
5 ounces goat cheese |
Directions:
1. Preheat broiler.
2. In a small bowl, mix beans, tomatoes, olives, 4 tablespoons olive oil, basil, garlic, and salt and pepper to taste.
3. Place bread on a baking sheet. Brush with olive oil. Broil a few inches from heat, about 1 minute, or until golden.
4. Spread a little goat cheese on each slice of bread. Top with bean mixture. Serve.
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