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Bruschetta with White Beans,
Tomatoes and Olives

 

 

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Bruschetta with White Beans,
Tomatoes and Olives

Stars, San Francisco CA
Bon Appetit September 1998

Bon Appetit - One Year Subscription 

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 Provenale
 


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