Using what is at hand can spark the greatest creativity. The beautiful country bread I had from the previous post and the last of summer tomatoes inspired this weeks delicious appetizer/mid-day snack.
I love a good bruschetta or crostini. Older breads are good to use for this recipe. Be sure to adjust toasting time. For older dryer bread take off 2-2.5 minutes. The olive oil will give the toast a nice light browning. You can vary the toppings using cheese as a spread and cucumbers. Have fun mixing it up.
Happy eating friends!
1 loaf country Bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded (reserve to use in other recipe)
2 pounds ripe Heirloom or Cherry Tomatoes, cut into 1/2 inch pieces
1 can (15 ounces) Cannellini or Garbanzo beans, rinsed and drained
2/3 cup Good Olive Oil, divided
2 tbsp Good Red Wine Vinegar
1 tsp Garlic (about 1 clove), minced
2 tbsp Red Onion, minced
2 tbsp fresh Sage, julienned
3 tbsp fresh Basil, julienned
Kosher salt and freshly ground black pepper
- Up to an hour before serving, combine onion, garlic, and vinegar in a medium bowl. Set aside for 5 minutes.
- Whisk in 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
- In a medium bowl place the beans, sage, 1/3 cup olive oil, and lightly salt. Mash with potato masher until smooth and well blended. Salt and pepper to taste.
- Pre-heat oven to 350º. Lightly brush the bread slices with remaining olive oil and arrange on a rimmed baking sheet. Bake until lightly toasted, about 15 minutes.
- To assemble the bruschetta, spread each slice of bread with a generous amount of bean spread. With a slotted spoon, place the tomatoes on top. Serve with extra drizzle of olive oil and basil.