White Bean & Tomato Bruschetta

Summer 2009
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food and drink

BY: Emily Richards

Creamy white beans enhanced with the sweet addition of toasted pine nuts and sun-dried tomatoes sit atop golden garlic croutes. This spread is the perfect back drop for the peppery bite of watercress and juicy grape tomatoes.

1 baguette, thinly sliced
3 tbsp (45 mL) extra virgin olive oil
1 clove garlic, halved
1 can white kidney beans, 540 mL, drained and rinsed
2 tbsp (25 mL) extra virgin olive oil
4 tsp (20 mL) sherry vinegar
1 tbsp (15 mL) chopped fresh sage leaves
1 clove garlic, minced
1⁄4 cup (50 mL) finely chopped sun-dried tomatoes in oil, drained
3 tbsp (45 mL) toasted pine nuts
Sea salt and freshly ground
black pepper

Topping
1 cup (250 mL) quartered grape tomatoes
1⁄2 cup (125 mL) watercress leaves or chopped baby arugula leaves
1 tbsp (15 mL) extra virgin olive oil

1. Preheat oven to 425°F (220°C).

2. Brush baguette slices with olive oil and place on baking sheet. Bake for about 10 minutes or until golden. Let cool slightly. Rub each slice with the garlic halves and set aside. Discard clove.

3. Purée kidney beans in food processor until almost smooth. Scrape down sides and add oil, vinegar, sage and garlic and purée until smooth. Stir in tomatoes and pine nuts. Season to taste with salt and pepper.

4. For topping, toss tomatoes and watercress with oil and season to taste with salt and pepper; set aside.

5. Spread bean mixture onto toasted baguette slices and top with tomato and watercress mixture. Place on serving platter.

Makes about 40 pieces