Added by mcduvet
(Via Gibson Blog)
June 30, 2007
martha stewart's living's nancy spungen's sister's white bean and tomato toasts' recipe here
From: taqnsid & nancy live on air w/stiv bators & cynthia of the b-girls
From: taqnpart 2
Susan Spungen
Susan Spungen was the founding food editor and editorial director for food at Martha Stewart Living Omnimedia from its launch in 1991 until 2003. She wrote a bimonthly column called "Easy Entertaining" for the magazine until June 2004, and helped launch MSO's first all-food title, Everyday Food. She is coauthor of the best-selling Martha Stewart's Hors d'Oeuvres Handbook. She lives in New York City.
White Bean and Tomato Toasts
Add some flavor to your summer nights with these Latin-inspired dishes from
Susan Spungen
Check out the recipes
Serves 8INGREDIENTS• 1 crusty baguette (18-to-20-inch)• 1 tomato, cut in half crosswise• 2 Tbsp extra virgin olive oil, plus more for drizzling• 2 garlic cloves, 1 chopped and 1 whole• 1 can (15.5 oz) white beans, drained and rinsed• 1/2 teaspoon kosher salt• Freshly ground pepper• 1 Tbsp white or red wine vinegar
DIRECTIONSPreheat oven to 375º and position a rack in middle of oven. Cut baguette into 1/4-inch slices. Spread on baking sheet and bake until edges are golden, 7 to 10 minutes. Transfer to plate and set aside. Chop one tomato half into small pieces. Set aside.
Heat oil in medium saucepan over medium heat. Add chopped garlic and sauté until toasted, about 3 minutes. Add beans, 1/2 cup water, and salt and pepper. Simmer until most of liquid has evaporated, about 5 minutes. Add vinegar and mash with fork until roughly pureed. The puree can be made one or two days ahead of time and refrigerated. Bring to room temperature before using.
Rub each slice of bread lightly with the whole garlic clove, then with the remaining half tomato. Spoon about 1 Tbsp of bean puree onto each slice and top with chopped tomato. Drizzle with olive oil and serve.
Subscribe to:
Posts (Atom)