Bruschetta with Bean Puree

[Guest guest]

Now most of us are probably familiar with bruschetta, and have had it either

at a restaurant or maybe made it at home. So you know that recipes can

vary, and bruschetta can be made up of whatever you have around the

house. With that said, I use this recipe as a base. If I don't happen to have

arugula on hand, I will use a bit of leaf spinach and basil instead. If I have a

bit of hummus dip left over, I will use that; same goes for shredded cheese

etc.

 

1 meduim tomato, seeded and diced

1 cup coarsely chopped arugula

1 tsp balsamic vinegar

4 garlic cloves, divided

2 Tbs olive oil, divided

1/4 cup minced onions

2cups cooked white beans

1/2 cup water

1 tbs chopped fresh thyme

16 slices sourdough or French bread, cut 1 " thick

 

1. In a small bowl, combine tomatoes, arugula and vinegar. Mince 2 of the

garlic cloves and add to the bowl; set aside.

 

2. In a large no-stick pan over medium heat, warm 1 Tbs of the oil. Add

onions to cook stirring frequently, for 2 or 3 minutes or until tender. Stir in

beans and water and thyme; cook for 8 to 10 minutes while stirring, or until

liquid evaporates.

 

3. Transfer the bean mixture to a food processor, or mash by hand until

smooth. *I prefer to just mash by hand and leave more texture in it.

 

4. Lightly grill or toast bread. Halve the remaining 2 garlic cloves and rub the

pieces over the bread. Lightly brush the slices with remaining oil.

 

5. To serve, spread slices with the bean puree and top with tomato mixture.

 

from: New Vegetarian Cuisine cookbook

 

~ I prefer to put this under the broiler for a few minutes, especially if I

sprinkle

a bit of cheese on it. :-)

 

~ P_T ~

 

 

People like you and I, though mortal of course like

everyone else, do not grow old no matter how long we

live...[We] never cease to stand like curious children

before the great mystery into which we were born.

--Albert Einstein in a letter to Otto Juliusburger