White Bean, Tomato & Olive Bruschetta

Name: White Bean, Tomato & Olive Bruschetta
Cuisine: Italian
Ingredients: ¼ cup (60 mL) chopped fresh basil or flat-leaf parsley; ¼ cup (60 mL) chopped fresh basil or flat-leaf parsley; ¼ to ½ cup (60 to 125 mL) kalamata olives, pitted and chopped; 3 ripe plum tomatoes, seeded and chopped; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; 1 garlic clove, peeled and crushed; ¼ cup (60 mL) olive or canola oil, plus extra if you need it; ¼ cup (60 mL) olive or canola oil, plus extra if you need it; Half a thin baguette, cut into ½-inch (1 cm) slices on a slight diagonal; 1 garlic clove, crushed; 1 Tbsp (15 mL) balsamic vinegar; Salt and pepper to taste; Salt and pepper to taste; ½ cup (125 mL) or about 4 oz (125 g) soft fresh goat cheese or Parmesan cheese (optional); ½ cup (125 mL) or about 4 oz (125 g) soft fresh goat cheese or Parmesan cheese (optional)

Preparation info

Makes about
2 dozen
crostini

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

A tasty jumble of white beans, tomato, garlic, olives, and basil is simple to serve in a bowl along with crostini (toasted baguette). To extract the pits from the olives, smash the olives on a board with the flat side of your knife blade—the pits will pop right out.

Ingredients

Crostini

Half a thin baguette, cut into ½-inch (1 cm) slices on a slight diagonal
¼ cup (60 mL)

Europe
Italy
Starter
Vegan

Method

Preheat the oven to 400°F.

Place the baguette slices on a rimmed baking sheet. Fill a small dish with the oil and put the garlic clove in it; brush the baguette slices lightly with the oil and bake