Tomato and Bean Bruschetta

INGREDIENTS




Bean Topping:

1 15-ounce can canellini beans, rinsed and drained well

3 Roma tomatoes, chopped

2 plump clove garlic, minced or pressed

1 celery stalk, chopped

2‑3 Tablespoons best quality fruity olive oil

2 teaspoons red wine vinegar, or to taste

1‑2 Tablespoons lemon juice, or to taste

1/4 cup basil, torn into small pieces or chopped

Salt and pepper, to taste

Grilled Bruschetta:

4 1/2" slices bread from crusty artisanal-style Italian loaf

1 plump, halved clove garlic (or more as needed)

Best quality extra virgin olive oil

PREPARATION:


Bean Topping:

1.In a medium bowl, place the cut tomatoes with a pinch of salt, toss to coat and allow to rest five minutes. Add two tablespoons olive oil and the garlic, toss to coat. Add the beans and celery and toss to coat. Add the red wine vinegar, some grindings of pepper and toss. Taste mixture -- should be flavorful and a little juicy. Adjust taste and texture with another splash of olive oil, vinegar, or pinch of salt. Fold in basil.

Grilled Bruschetta:

1.Heat grill pan to medium-high. Grill slices of bread until marked on both sides. Rub one side of each piece with the cut sides of the garlic. Drizzle with olive oil. Cut slices of bread in half, top each with a tumble of bean mixture, some juices.

*Courtesy of Kitchen Boss