1 15ozcan of cannellini or white navy beansdrained and rinsed
1.5pintsof mixed tomatoes
1 8ozpackage of pearl mozzarella
A few sprigs of fresh parsley
Garlic rubbed crostinifor serving
For the bean marinade
Half a small onionthinly sliced
2Tbsolive oil
Juice of half a lemon
2Tbswhite balsamic vinegar
1TbsItalian spice blend
Salt and pepper
Instructions
Rinse and drain the white beans, put in a non-reactive container, add all the ingredients for the marinade, stir. Allow to marinate in the fridge for at least 3-4 hours or as long as a few days, stirring occasionally. The longer they sit the more fragile but flavorful the beans will become.
In a mixing bowl add about half the beans and 2-3 tablespoons of the marinade they have been sitting in. Slice the tomatoes into different shapes and sizes, break apart the cheese pearls as they have a tendency to clump, and add in the diced parsley. Gently stir the bruschetta ingredients together to coat everything in the marinade. Taste and adjust the salt to your pallet. You could serve the bruschetta cold just like this, but trust me roast it!
Pre-heat oven to 400 degrees. Arrange the bruschetta in an oven safe 9 inch round pan, I use a quiche pan. Place in the oven for 10-15 minutes until the cheese melts and the tomatoes wilt.
Serve with garlic rubbed toasts or crusty bread to soak up the yummy juice that is in the bottom of the pan.
Recipe Notes
Use the leftover marinated white beans on top of a green salad or even in an endive leaf as a simple appetizer.