Bruschetta With White Beans, Tomatoes and Olives

By t1bishop

adapted from a recipe found at Epicurious.com, and it is a keeper. It's pretty for entertaining yet hearty enough
to be transformed into a quick meal and ridiculously easy, to boot. For easier eating, I have also pureed the mixture (I like to leave it a little chunky).

Ingredients

• 1/2 cups cooked dried cannellini, Great Northern or other white beans (or 1 pound
• canned, drained and rinsed)
• 3 plum tomatoes, seeded, chopped
• 1/4 cup chopped pitted Kalamata olives
• 4 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 1 tablespoon minced garlic
• Salt and pepper
• 20 prepared bruschetta slices - french or italian bread, brushed with olive oil and toasted in oven or on grill.
• 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature
• (optional)

Details

Servings 12

Preparation

Step 1

Place beans in a medium bowl. Mix in tomatoes, olives, oil, basil and garlic. Season with salt and pepper. Spread
bruschetta with cheese, if using.
Top with bean mixture.