White Bean Bruschetta

As ever, bruschetta refers to toasted bread, with or without toppings. This one is topped with a salsa of small white beans, tomatoes and olives. Adapted from a recipe by Kristy Swensson at Serious Eats. http://bit.ly/gSVJHM

• Ready In: 30 mins
• Serves: 20

Ingredients

• 1  cup  canned white beans, drained and rinsed (like cannellini or great northern)
• 3  small plum tomatoes, seeded and diced
• 1⁄4 cup kalamata olive, diced
• 6  tablespoons olive oil, divided
• 1⁄4 cup basil, chiffonaded
• 2  large garlic cloves, minced
•  kosher salt
•  freshly ground black pepper
• 12  ounces baguette, cut diagonally into 1/3-inch slices
• 5  ounces  goat cheese

Directions

1. Preheat broiler.
2. In a small bowl, mix beans, tomatoes, olives, 4 tablespoons olive oil, basil, garlic, and salt and pepper to taste.
3. Place bread on a baking sheet. Brush with olive oil. Broil a few inches from heat, about 1 minute, or until golden.
4. Spread a little goat cheese on each slice of bread. Top with bean mixture. Serve.