Bruschetta with White Beans, Tomatoes and Olives; F & L

F and L did a lovely job starting dinner off  with this bruschetta.

Bruschetta with White Beans, Tomatoes and Olives 

Bon Appétit  | September 1998

yield: Makes about 20

Ingredients

• 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

Preparation

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.