Bruschetta With White Beans Tomatoes And Olives Recipes

Steps:

• For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
• For the tapenade: Combine all ingredients in a food processor and process until smooth.
• For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
• For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

Steps:

• In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• 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.
• 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.
• 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.
• 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.