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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love to have this in the summer on the patio with a glass of wine. Depending on how high you like to heap the bruschetta topping, you may want to consider doubling the topping. I have used canned fire roasted tomatoes with good results as well. The original recipe states it serves 20, but as a wise zaar member pointed out, unless you have lots of other appetizers, there's no way this would satisfy 20. So I changed it to 8, which is 2-3 slices a piece depending on the size of your baguette. Ingredients:
1 cup canned great northern bean, rinsed and drained |
3 plum tomatoes, seeded and chopped |
1/4 cup chopped pitted greek olive |
6 tablespoons olive oil, divided |
1/4 cup fresh basil leaf, cut into a chiffonade (thin strips) |
1 tablespoon minced garlic |
salt and pepper |
1 french baguette, cut into 1/3 inch slices |
5 ounces crumbled goat cheese |
Directions:
1. Combine the beans, tomatoes, olives, 4 T. olive oil, basil and garlic. Season mixture with salt and pepper to taste .
2. Place bread slices on an ungreased baking sheet. Brush tops with remaining oil. Broil 3-4 inches from the heat until golden - about 1 minute.
3. Sprinkle slices with cheese and spread. Top with the bean mixture. Serve immediately.
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