Bruschetta with White Beans, Tomatoes and Olives

By ngaldi

Ingredients

• 1 cup dried Great Northern beans
• 3 plum tomatoes, seeded, chopped
• 1/4 cup chopped pitted Kalamata olives
• 6 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 1 tablespoon minced garlic
• 1 French bread baguette, cut into -inch-thick rounds
• 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature

Details

Servings 20
Adapted from epicurious.com

Preparation

Step 1

Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.

Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.