Trust

Grilled Bruschetta with Rosemary-White Bean Puree & Heirloom Tomatoes

Serves 10-12.

3/4 cup extra-virgin olive oil; more as needed

4 cloves garlic, smashed and peeled

Two 3- 4   4-inch sprigs plus 1 tsp. chopped fresh rosemary

2 large ripe heirloom tomatoes cut into 1/2 inch cubes (about 3 cups)

1 1/2 tsp. kosher salt; more as needed

One 15-ox. can cannellini beans, rinsed well and drained

1/3 cup freshly grated Parmigiano-Reggiano

1 to 2 TBS. fresh lemon juice

1/2 tsp.. freshly ground black pepper; more as needed

1 lb. baguette, cut into 1/2 -inch-slices

 

    Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes.  Let the oit cool to room temperature.  Strain the oil into a measuring cup. 

    Put the tomatoes in a medium bowl and toss with 3 TBS. garlic olive oil, and 1tsp salt.

    Put the beans in the food processor and add about 6 TBS. garlic oil, the Parmigiano, 1 TBS. lemon juice, the chopped rosemary, remaining 1/2 tsp salt, and the black pepper and puree until just smooth.  I like it with tiny chunks of bean in the puree.  Season to taste with more salt, pepper, and lemon juice.

    Heat a gas grill to medium high or prepare a medium-hot charcoal fire.  Brush both sides of the bread with the remaining garlic oil.  (If you run out, use plain olive oil to finish).  Sprinkle lightly with salt.  Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

    Spread the grilled bread with the bean puree, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper.  Serve on a large platter and watch them disappear.

My two sons, Walker and Duncan, loved these treats so much that they said we have a new family tradition and even volunteered to help prepare them.

Nancy Walker

Winemaker & amateur chef!

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