If you have a can of white cannellini beans and a jar of the spicy, Italian condiment Bomba, you have found a match made in heaven. The creamy sweetness of the beans is balanced by the bite of chilis and the mint adds a hit of freshness. Perfection in under 20 minutes.
You can make the bean mixture ahead of time, as it keeps well in the fridge for a few days, and then just slice up as many baguette slices as you need for the serving. You can also mix it with cold pasta or serve it on polenta or, do what I do, and just eat it straight out of the bowl!
Carole Nelson Brown – The Yum Yum Factor
- 1 baguette, sliced on the diagonal
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 3/4 cup dry, black cured olives, pitted and finely chopped
- 2 1/2 tablespoons white balsamic vinegar
- 3 tablespoons Bomba (or to taste)
- kosher salt and freshly ground pepper
- 540 ml (19 oz) can white cannellini beans (also known as white kidney beans), drained and rinsed*
- About 2 tablespoons freshly chopped fresh mint plus sprigs for garnish
- salt and pepper
- *You can also use jarred cannellini beans if you are lucky enough to live near an Italian grocer.
Brush both sides of each slice of bread with olive oil and then grill the bread on a bbq, a grill pan or in the oven to make toasts and set aside. You want the bread to stay a bit soft so don’t cook until crispy.
Mix your chopped olives, vinegar, Bomba and 1/4 cup of olive oil in a bowl. Add a small pinch of kosher salt and some freshly cracked black pepper. You might not need much salt as the olives are already salty. If you want it to be spicier, add more Bomba now. Throw in the white beans and mix it all together. Add the fresh, chopped mint.
Mound the bean mixture on the slices of toast, pressing down a bit to smash them lightly so they stay put and top each with a sprig of mint.