CHERRY TOMATO & WHITE BEAN BRUSCHETTA

Cherry Tomato & White Bean Bruschetta image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 11

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1 French bread baguette (cut into 1/2-inch slices (for about 36 pieces))
3 to 4 tablespoons olive oil
2 to 3 garlic cloves (peeled and halved)
2 tablespoons olive oil
6 medium garlic cloves
1 1/2 pints about 1 pound cherry tomatoes, halved
1 15-ounce can white beans, drained and rinsed (I like cannellini beans)
1 tablespoon balsamic vinegar
1/4 cup basil leaves (chiffonaded)
1/8 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)

Steps:

Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the bread on the sheet. Brush the tops of each slice with the remaining 2 to 3 tablespoons olive oil. Bake until golden brown around the edges, 5-8 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of 2 or 3 cloves garlic. Set aside.
Make the cherry tomato and white bean salad. Set a small saute pan over medium heat. When hot, add 2 tablespoons olive oil and the 6 cloves minced garlic. Saute, stirring frequently, for about 1 minute - just until the garlic is soft and beginning to turn golden (but not dark brown - that's burned!) Transfer the garlic and oil to a small bowl to cool.
Add the cherry tomatoes, beans, balsamic vinegar, basil leaves, and 1/8 teaspoon each salt and pepper to a medium bowl. Pour in the sauteed garlic, oil and all. Mix well. Taste and add additional salt and pepper if desired. I like lots of extra pepper!
Serve piled on toasts.
The tomato salad keeps well refrigerated (in an airtight container) for up to 24 hours. It can keep for longer, but the tomatoes start to get a little mushy, which personally I don't love. The toasts keep well in an airtight container or bag at room temperature for up to 24 hours (or can be frozen for several weeks).