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White Bean Bruschetta
Recipe Submitted by Judi E. Stowell
4 firm ripe plum tomatoes, chopped
1/3 cup chopped pitted Kalamata olives
8 - 10 tablespoons olive oil
1/4 cup chopped fresh basil
4 garlic cloves, minced
Salt and freshly ground black pepper
1 can (14-ounces) small white or Navy beans
6 - 8 oz. Camembert or Brie, room temperature
1 French bread baguette, cut into 3/4 - 1 inch thick rounds
In food processor put chopped tomatoes, olives, 5 tablespoons olive oil, basil and garlic. Process for only a few seconds, in short bursts. Ingredients should be roughly chopped, not too fine, for the best texture. Remove from food processor and mix in beans, season with salt and pepper. Mixture best made a few hours ahead for flavors to mellow. When ready to serve, preheat broiler. Place baguette rounds on baking sheet. Brush with remaining olive oil. Don't be afraid to be a little generous with the olive oil as it produces a perfectly flavorful accompaniment to the fresh veggie mixture. Broil bread until golden 1-3 minutes. Spread with cheese. Top with bean tomato mixture. Enjoy.
Judi runs the excellent Home and Web Homepage, which is devoted to sharing the spirit and culture of Canada with the web. She has a lovely cooking area, which she describes as "One smiling brunette's culinary adventure journal in the making." Make sure to check out her great site and recipes.
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