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Warm Beans, Herbed Tomatoes and Goat Cheese Bruschetta

Warm beans add depth and are satisfyingly filling – a uniquely delicious addition to your summer appetizer selection.

Serves: 10Prep: 1 hourTotal: 1 hour

Serves: 10

Ingredients

  • 1 1/2 cups medium ripe tomatoes, seeded and chopped
  • 2 scallions, sliced
  • 1/2 teaspoon coarse sea salt
  • 1 can (15 oz.) red kidney beans
  • 4 ounces semi-soft goat cheese or feta cheese, crumbled
  • 1/4 cup fresh basil, coarsely chopped
  • 1/4 cup fresh oregano, coarsely chopped
  • 1 clove garlic, pressed
  • 1/4 teaspoon ground black pepper
  • 1 can (15 oz.) great northern beans
  • 2 large baguettes, sliced diagonally into 20 to 24 pieces each

Directions

  • Combine the tomatoes, basil, oregano, scallions, garlic, salt and pepper in a medium bowl. Let stand at room temperature for 30 minutes or up to 2 hours.
  • Prepare grill for medium-high heat. Grill baguette slices, watching carefully, just until lightly golden and toasted. Set aside on a cooling rack.
  • In a medium saucepan cook undrained beans. Bring to a boil; reduce heat, cover and simmer for 2 minutes or until heated through. Drain.
  • Toss warm beans with tomato mixture. Sprinkle cheese over bean mixture.
  • Serve warm atop grilled baguette slices.

Recipe Information

Serves: 10

Ingredients

  • 1 1/2 cups medium ripe tomatoes, seeded and chopped
  • 2 scallions, sliced
  • 1/2 teaspoon coarse sea salt
  • 1 can (15 oz.) red kidney beans
  • 4 ounces semi-soft goat cheese or feta cheese, crumbled
  • 1/4 cup fresh basil, coarsely chopped
  • 1/4 cup fresh oregano, coarsely chopped
  • 1 clove garlic, pressed
  • 1/4 teaspoon ground black pepper
  • 1 can (15 oz.) great northern beans
  • 2 large baguettes, sliced diagonally into 20 to 24 pieces each

Directions

  • Combine the tomatoes, basil, oregano, scallions, garlic, salt and pepper in a medium bowl. Let stand at room temperature for 30 minutes or up to 2 hours.
  • Prepare grill for medium-high heat. Grill baguette slices, watching carefully, just until lightly golden and toasted. Set aside on a cooling rack.
  • In a medium saucepan cook undrained beans. Bring to a boil; reduce heat, cover and simmer for 2 minutes or until heated through. Drain.
  • Toss warm beans with tomato mixture. Sprinkle cheese over bean mixture.
  • Serve warm atop grilled baguette slices.