BRUSCHETTA WITH WHITE BEANS, TOMATOES AND OLIVES

Bruschetta with White Beans, Tomatoes and Olives image

Yield Makes about 20

Number Of Ingredients 8

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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

Steps:

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.
Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.