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Bruschetta With White Beans, Tomatoes and Olives
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Top recipe: 
2000 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Food editor Susan Puckett became addicted to bruschetta, the Tuscan appetizer based on toasted, olive oil-seasoned bread, in Italy this summer. After many experiments, this topping, adapted from a recipe on Epicurious.com, emerged as a favorite. It's pretty, yet hearty enough to be transformed into a quick meal - and ridiculously easy to boot.
Hands on time: 15 minutes Total time: 15 minutes Serves: 20
Ingredients:
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1 1/2 cups cooked dried cannellini, Great Northern or other white beans (or 1 pound canned, drained and rinsed)
3 plum tomatoes, seeded, chopped
1/4 cup chopped pitted Kalamata olives
4 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil
1 tablespoon minced garlic
Salt and pepper
20 prepared bruschetta slices (see recipe below)
5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature (optional)
Instructions:
Place beans in a medium bowl. Mix in tomatoes, olives, oil, basil and garlic. Season with salt and pepper. Spread bruschetta with cheese, if using. Top with bean mixture.
Notes:
BASIC BRUSCHETTA: Cut rustic, country-style bread in slices 1/2 to 3/4 inch thick. Cut in half. Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source. Rub each slice well with a crushed garlic clove. Drizzle with extra-virgin olive oil and then sprinkle with sea salt. Serve warm, if you can.
--- Adapted from "Italy in Small Bites" by Carol Field (Morrow, 1993)
--- Adapted from "Italy in Small Bites" by Carol Field (Morrow, 1993)
Nutrition:
Per serving: 235 calories (percent of calories from fat, 57), 6 grams protein, 20 grams carbohydrates, trace fiber, 15 grams fat, 6 milligrams cholesterol, 222 milligrams sodium
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