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Recipe

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

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Scott Phillips

Servings: ten to twelve.

 

Ingredients

  • 3/4 cup extra-virgin olive oil; more as needed
  • 4 cloves garlic, smashed and peeled
  • Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
  • 2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
  • 2 Tbs. chopped fresh mint
  • 1-1/2 tsp. kosher salt; more as needed
  • One 15-oz. can cannellini beans, rinsed well and drained
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1 to 2 Tbs. fresh lemon juice
  • 1/2 tsp. freshly ground black pepper; more as needed
  • 1 lb. baguette, cut into 1/2-inch-thick slices

Nutritional Information

      Nutritional Sample Size based on twelve servings
      Calories (kcal) : 260
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 430
      Carbohydrates (g): 28
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)
  • Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.
  • Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.
  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.
  • Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

Reviews

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Reviews

  • rdwinelvr | 01/19/2016

    Delicious! I've been making these for years and they are always a hit at parties. I've substituted store bought hummus for the white bean puree when in a rush, but the white bean puree is superior in flavor.

  • grlup | 08/05/2014

    This is unbelievably good!! Just be sure to use tasty ripe tomatoes, nothing else will do. As another reviewer mentions, the bean pure can stand alone. I had some leftover and spread it on crackers the next day. The grilled bread and bean pure make it filling and it can be a meal with the addition of a simple side salad.

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