Bruschetta with White Bean Purée and Cherry Tomatoes

Bruschetta is a yummy, fresh summertime dish when your garden (or the supermarket) is overflowing with cherry tomatoes. The white bean purée acts as a hummus, but is more mild in flavor. It provides some protein and helps the tomatoes stick to the bread. This recipe was inspired by a similar recipe from The Complete Vegetarian Cookbook (p. 352) by America’s Test Kitchen.

Serves: 4
Time: 30-40 mins (due to waiting time for tomatoes)

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Ingredients

For the Bread

• 1 loaf country bread (or sourdough bread), ends discarded, and sliced into 3/4 inch slices
• Extra-virgin olive oil
• Garlic powder or garlic salt

For the Toppings

• 12 ounces cherry tomatoes, quartered
• Salt and pepper
• 1/4 tsp sugar
• 6 TBS extra-virgin olive oil
• 1 TBS red wine vinegar
• 1 (15 oz) can cannellini beans, rinsed
• 2 TBS water
• 1 oz parmesan cheese, grated
• 2 tsp minced fresh rosemary (optional)

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Method

1. Prep the Tomatoes: Put the tomatoes, 1/2 tsp salt, and 1/4 tsp sugar in a bowl and let them sit for 30 mins.
2. Make the White Bean Purée: In a food processor, process the beans, water, 1/2 tsp salt, and 1/4 tsp pepper until smooth, about 1 minute. Scrape the sides of the bowl as necessary. Then, with the processor running, slowly pour in 3 TBS olive oil until mixed well. Place into a bowl and set aside.
3. Toast the Bread: Turn on the broiler element and move the wire rack to the top position in the oven. Brush olive oil on top of the bread with a basting brush. Then sprinkle garlic powder and salt or garlic salt on top. Place the bread on a baking sheet and broil for 3-5 mins, until the tops of the bread are golden brown and toasted well.
4. Dress the Tomatoes: After the tomatoes have sat for 30 mins, either spin the tomatoes in a salad spinner for 45-60 seconds to remove excess water, or you can just drain the tomatoes in a mesh strainer. Return the tomatoes to the bowl and add 3 TBS olive oil, 1 TBS vinegar, and 1/4 tsp pepper.
5. Assemble and Serve: Spread the bean mixture over the toasts, then top with the tomatoes, parmesan cheese, and rosemary (if desired). Enjoy!