If you are unable to resist all the beautiful summer vegetables available at the market right now or have a garden that is busting at its seams, you know that summer vegetables have suddenly gone wild. But your friends may not really want that monster zucchini or misshapen tomato. It's time to start getting creative. This weekend we plucked all the dried white beans off our neglected vine and made bruschetta. At the last minute someone had the idea of tossing in some of our less-than-perfect tomatoes. The first night we served it with the beans whole. My in-laws found it "unfinished" as their beans tumbled from the toasts onto the grass. So the next night we pulsed it a few times in the Cuisinart, added a little more salt and some sauteed garlic and it was divine.
Tomato and White Bean Bruschetta Makes about 2 cups 1 cup dry white beans (Cannelini, Great Northern) rinsed and soaked for a few hours 3 tablespoons olive oil 4 cloves garlic, minced 1/4 cup basil leaves, shredded 2 tomatoes, diced Salt and pepper, to taste 1 baguette, sliced cross-wise 1. Drain the beans cover with water in a saucepan. Simmer over medium-low heat for about 20-30 minutes, until beans are tender, but not mushy. Drain the cooked beans and set aside in a mixing bowl. 2. In a small skillet, heat the olive oil over medium heat and sauté half of the garlic for less than a minute, until just beginning to show color. Add the cooked garlic, oil, and raw garlic to the beans. 3. Add remainder of ingredients and toss well. 4. At this point you can serve it as is, or pulse in a blender of Cuisinart to combine. Taste for seasoning. You may decide to add more salt, pepper, basil, garlic, oil, or tomato. 5. Serve on warmed or toasted slices of baguette. skgr