Bruschetta 6.16.2021

Bruschetta with White Beans, Tomatoes and Olives

YIELD: Makes about 20

INGREDIENTS

• 1 cup dried Great Northern beans [Note: John used flageolet beans* because he already had them and he likes them, but the recipe calls for 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 -inch-thick rounds

• 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature

PREPARATION

• 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. Reduceheat 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 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.

*Source for flageolet beans: Rancho Gordo