City Palate

The Harvest Issue - September October 2017

Bruschetta with Braised Cannellini Beans, Arugula and Pecorino
Bruschetta-with-Braised-Cannellini-Beans,-Arugula-and-Pecorino

Sept/Oct 2014

from Geoff Last

6 slices bruschetta (recipe below)

2 c. cannellini beans, drained (I used jarred beans)

2 c. arugula

block of aged pecorino (or parmesan) for shaving

extra-virgin olive oil, high quality

2 T. balsamic vinegar

In a small pot, combine the cannellini beans with a tablespoon of water and place over medium heat. Bring to a simmer just to heat through, then remove from the heat. Spoon about 1/4 c. of beans onto each bruschetta and top with a small handful of arugula. Using a vegetable peeler, shave a few curls of pecorino or parmesan on top and finish with a drizzle of olive oil and balsamic vinegar. Serve immediately.
Serves 6.

Bruschetta

extra-virgin olive oil

6 slices of rustic bread, about 3/4-inch thick

1 garlic clove, halved

Bruschetta is simply grilled bread, with nearly endless combinations of possible toppings, but chopped tomato is the one most of us know as bruschetta. I like to use the barbecue but a broiler works. The bread should be toothsome, such as Sidewalk Citizen’s sourdough, which is perfect for bruschetta. Brush the olive oil evenly over both sides of each bread slice. If using a grill, place the slices on the grill rack and grill for about 3 minutes, or until golden brown. Flip them and grill two minutes more. If using an oven, arrange slices on a baking sheet and broil for about a minute on each side until golden brown.

Rub each toasted slice on one side with the cut side of the garlic, and top immediately with your chosen topping. An especially good olive oil can be all the topping that’s needed.