White Bean & Heirloom Tomato Bruschetta
Summers here require quick cooking, no heat required meals. Ones where no stove is involved, the oven remains in the off setting and the microwave sits dormant in the corner. Yes. No excess heat shall be coming out of any appliance in my tiny apartment during the summer months. No sir. There’s enough heat and humidity outside to last me a lifetime. I definitely don’t want to feel it inside either!
Although I can totally do without the heat of summer (totally a fall and winter girl), I have to say, I thoroughly enjoy the produce that summer provides. There is so much variety! So many bright flavors. I love it. Especially the heirloom tomatoes. Yellow, red, orange, green, purple, red and green striped, tie dyed ones…I love them all! I picked up a bunch at the farmers market this past weekend. They’re almost too pretty to eat…almost!
But can I tell you – at the market, I was standing in line with my gorgeous tomatoes and I overheard a mother telling her daughter how UGLY those tomatoes were (the ones I had picked up excitedly) and that they weren’t good. “Go for the plain, red, round ones,” she said. Um….really? I almost wanted to get out of line and explain to this woman the glories of heirloom tomatoes and how she must be completely out of her mind to spout such heresy! She was obviously nuts, that’s for sure.
So back to my tomatoes. I have a lot of plans for them. But for my first recipe, I went for super simple. Something that let the flavor and freshness of the tomatoes shine! White Bean & Heirloom Tomato Bruschetta. Just a little garlic, basil, white beans and the best tomatoes you can find. It makes for a perfectly quick summer dinner. Or great served as a party appetizer.
White Bean & Heirloom Tomato Bruschetta:
- 1 large heirloom tomato, large dice
- 1/4 cup shredded basil
- 1/2 cup white beans
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp extra virgin olive oil
- 1/4 cup crumbled Ricotta Salata
- Toasted ciabatta bread
- Mix together the ingredients from garlic clove to pepper in a small bowl. Let this mixture sit for about 5-10 minutes. This allows the garlic to “cook” a bit and the flavors soften a bit and won’t be as pungent.
- Toss together the tomatoes, basil, white beans, olive oil, ricotta salata and garlic mixture together. Taste and adjust for seasonings.
- Serve on top of toasted ciabatta. Drizzle on extra olive oil, more basil or cheese for serving!