Prep 15 mins
Cook 5 mins
Found in a Taste of Home appetizer publication. I love to have this in the summer on the patio with a glass of wine!! Depending on how high you like to heap the bruschetta topping, you may want to consider doubling the topping. I have used canned fire roasted tomatoes with good results as well. The original recipe states it serves 20, but as a wise zaar member pointed out, unless you have lots of other appetizers, there's no way this would satisfy 20. So I changed it to 8, which is 2-3 slices a piece depending on the size of your baguette!
- 1 cup canned great northern bean, rinsed and drained
- 3 plum tomatoes, seeded and chopped
- 1⁄4 cup chopped pitted Greek olive
- 6 tablespoons olive oil, divided
- 1⁄4 cup fresh basil leaf, cut into a chiffonade (thin strips)
- 1 tablespoon minced garlic
- salt and pepper
- 1 French baguette, cut into 1/3 inch slices
- 5 ounces crumbled goat cheese
- Combine the beans, tomatoes, olives, 4 T. olive oil, basil and garlic. Season mixture with salt and pepper to taste .
- Place bread slices on an ungreased baking sheet. Brush tops with remaining oil. Broil 3-4 inches from the heat until golden - about 1 minute.
- Sprinkle slices with cheese and spread. Top with the bean mixture. Serve immediately.
Incredible flavors going on here. I made these as an appy for Easter dinner and there are a huge hit. Easy to prepare and easier to eat. Thank you!