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"One of my greatest pleasures is cooking for people who aren't convinced that vegetarian food is both satisfying and complete. Watch Delicious TV and you'll see how easy, exciting, and healthy contemporary vegetarian cooking really is." -- |
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Reprinted with permission from Betsy Carson, Producer for Delicious TV.
White Bean and Basil Bruschetta (Episode 8)
Serves 2
I love the variety and flexibility of bruschetta. Served with a salad, fresh fruit, and a robust wine, this appetizer becomes a wonderfully light and satisfying main meal.
Ingredients
- 1 c. cooked cannellini beans
- 5 T. extra virgin olive oil
- 5 T. good quality balsamic vinegar
- 1 t. crushed red pepper flakes
- 3 T. basil leaves (chiffonade)
- 1-2 cloves garlic, sliced thinly
- salt and pepper
- 2-4 slices of day old rustic bread, grilled or toasted
Directions
Mix olive oil, vinegar, and pepper flakes in a bowl. With a small whisk mix rapidly to emulsify into a creamy dressing. This should take about 15
seconds and insures that the emulsified dressing will coat the beans.
Add the garlic, then fold in the beans and basil, reserving a little of the basil for garnishing. Add salt and pepper to taste. Set aside for a few minutes while you grill or toast the bread.
To assemble , spoon the beans onto toasted bread, drizzle with remaining dressing and sprinkle with fresh basil.
Cook's Notes
As a variation, consider topping the beans with grilled radicchio, sauteed zucchini, or seared baby spinach and capers.
I always use fresh cannellini beans. They hold their shape and texture better than canned. However, if you only have canned, be sure to rinse them well, and fold very gently. Canned beans have a softer texture and tend to turn into a mash.