Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes
Photo by Scott Phillips

Ingredients

  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1-½ tsp. kosher salt; more as needed
  • ½ tsp. freshly ground black pepper; more as needed
  • 1 lb. baguette, cut into ½-inch-thick slices
  • 1 to 2 Tbs. fresh lemon juice
  • ¾ cup extra-virgin olive oil; more as needed
  • 4 cloves garlic, smashed and peeled
  • + 4 more ingredients
    • Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
    • 2 Tbs. chopped fresh mint
    • 2 large ripe heirloom tomatoes (about 1-¼ lb.), cut into ½-inch dice (about 3 cups)
    • One 15-oz. can cannellini beans, rinsed well and drained

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 oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.) P...

View full recipe at Fine Cooking

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