Tuesday, February 2, 2016

White Bean Bruschetta

White Bean Bruschetta
You know you live in Texas when…  
one week you have a legitimate need for an electric heater blanket on your bed.  The following week, you have a discussion with your husband about whether you should turn on the ceiling fan so you can use the blanket.  Because the following week, you will need the blanket again.  <<cue the violins>>  And that is a winter in Texas. 

Enough about me – what are you serving for the Super Bowl?  We had a white bean bruschetta throwdown to help you out.  A variation of this recipe won.  Other delicious options include:

Happy birthday Claire!

Ingredients:
  1. 1 15 oz. can Cannelini beans, rinsed and drained
  2. 3/4 cup cherry tomatoes, quartered
  3. 1/4 cup chopped pitted Kalamata olives (optional)
  4. 6 tablespoons olive oil
  5. 1/4 cup chopped fresh basil
  6. 1 tablespoon minced garlic
  7. 1 French bread baguette, cut into -inch-thick rounds
  8. 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature

Place rinsed and drained beans into a bowl. Mix in tomatoes, olives (optional), 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.

Preheat broiler. Place bread slices on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.

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