Bruschetta with White Beans, Tomatoes and Olives Recipe

Bruschetta with White Beans, Tomatoes and Olives Recipe

  • 1 cup dried 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
  1. 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.
  2. Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
  3. 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.
  4. 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.
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