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Bruschetta with Cannellini Beans, Sun-Dried Tomatoes and Basil Recipe | |
Italian Appetizer | |
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Ingredients:
1 tablespoon thinly sliced garlic2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes 2 tablespoons fresh basil leaves (8 to 10 leaves) 1/3 cup drained sun-dried tomatoes in oil, cut into 1/4-inch slices 1 can (19 oz.) Progresso cannellini beans, drained Lemon juice to taste Sea salt or kosher (coarse) salt to taste Freshly ground pepper to taste 4 slices (1 inch thick) Italian bread 1 clove garlic, peeled 2 oz. ricotta salata cheese, grated with large holes of grater
Directions:
1. In 10-inch skillet, cook sliced garlic in oil over medium-high heat, stirring occasionally, until lightly browned. Stir in red pepper flakes; cook 10 seconds. Carefully place basil leaves in skillet and cook until leaves are wilted and beginning to crisp. Stir in tomatoes, beans, lemon juice, salt and pepper. Remove from heat; keep warm.2. Set oven control to broil. Place bread on cookie sheet. Broil bread with tops 5 inches from heat 3 to 4 minutes on each side until toasted and deep golden brown. Lightly swipe whole garlic clove on one side of bread slices. 3. Arrange toasted bread on serving platter. Top each piece with some of the tomato-bean mixture, then top with ricotta salata. Serve warm. 4 servings. Tip: If using sun-dried tomatoes not packed in oil, rehydrate with warm water 10 to 15 minutes; drain well, then slice.
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