Cherry Tomato White Bean Bruschetta Recipes

CHERRY TOMATO & WHITE BEAN BRUSCHETTA

Steps:

• Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the bread on the sheet. Brush the tops of each slice with the remaining 2 to 3 tablespoons olive oil. Bake until golden brown around the edges, 5-8 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of 2 or 3 cloves garlic. Set aside.
• Make the cherry tomato and white bean salad. Set a small saute pan over medium heat. When hot, add 2 tablespoons olive oil and the 6 cloves minced garlic. Saute, stirring frequently, for about 1 minute - just until the garlic is soft and beginning to turn golden (but not dark brown - that's burned!) Transfer the garlic and oil to a small bowl to cool.
• Add the cherry tomatoes, beans, balsamic vinegar, basil leaves, and 1/8 teaspoon each salt and pepper to a medium bowl. Pour in the sauteed garlic, oil and all. Mix well. Taste and add additional salt and pepper if desired. I like lots of extra pepper!
• Serve piled on toasts.
• The tomato salad keeps well refrigerated (in an airtight container) for up to 24 hours. It can keep for longer, but the tomatoes start to get a little mushy, which personally I don't love. The toasts keep well in an airtight container or bag at room temperature for up to 24 hours (or can be frozen for several weeks).

BRUSCHETTA WITH HOT CHERRY TOMATOES

Steps:

• Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat.
• Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.

BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL

Steps:

• Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
• For the bruschetta topping:
• Preheat a grill or stove-top grill pan.
• Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
• While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
• With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
• When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
• Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

WHITE BEAN BRUSCHETTA

Steps:

• In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.