MM and I just drove back from the Hamptons this morning at 4am with our friends. They have determined that driving back on Monday morning is so much better than shortening Sunday and getting stuck in traffic. Being on my 4th cup of coffee, I’m not so sure I agree – I’ll decide tomorrow.
On Saturday night, we decided to have a grill party at home, and MM and I volunteered to create everything outside of the burgers and meat. One of the biggest hits was the white bean bruschetta! This is a typical hors d’oeuvre in Italy, but a new version of bruschetta for most Americans. If you want to surprise people with an easy yet impressive twist to something they’re familiar with, definitely follow this recipe:
White Bean Bruschetta:(serves 2-4 as an appetizer)
1 can cannelloni beans, drained and rinsed
1 4.4 oz can tuna (in olve oil)
1/2 of a small red onion, finely chopped
1 tsp fresh rosemary, finely chopped
Salt and Pepper to taste
fresh basil chopped
about 3 tbs olive oil, plus enough for drizzling on bread
2 tbs red wine vinegar
1 tsp crushed red pepper flakes
1 clove garlic, finely chopped
1 thin baguette, sliced into 1/2 to 1 inch thick rounds
Directions: Toss beans and tuna, breaking up fish. Press with fork to break up white beans, but not too much. Add red onions and rosemary, then season with salt and pepper. Toss, then let stand. Mix red wine vinegar, olive oil, red pepper, garlic and salt and pepper in a small bowl – this creates a vinaigrette. Pour over bean mixture, stir well. Taste and adjust seasonings as needed. Rub bread with garlic clove. Bake on a sheet pan in a 350 oven for about 10 minutes, or until golden brown and crisp.Top toasts with bean mixture, garnish with basil and serve.