The Food Matters Project: Bruschetta, Rethought

Bruschetta used to be my appetizer. Once my husband and I started going out to eat more often, sharing an appetizer became standard practice and usually if bruschetta was on the menu, it's what we ordered. Like many restaurant meals, I eventually discovered how to replicate dishes at home and since then have always loved making bruschetta when tomatoes are in season.

For this week's recipe, I took my cue from Bon Appetit magazine, whose May issue happened to feature a white bean ragout spooned over toast that I couldn't resist. I had planned to make a simple bruschetta with tomatoes, basil and garlic, but the addition of white beans really makes this a meal, too.

For the original recipe, visit Laura's blog.

Comments

[Margarita]

I have never had white beans before... when we had that white bean soup recipe for FMP a couple weeks ago, I didn't use white beans... I really should get on this!

[Everyday Maven]

This looks lovely! I also considered a white bean version - great flavors!

[Mireya @myhealthyeatinghabits]

I'm a white bean freak so I know this will taste great!

[kathleen @ the lushers]

That is too funny that we both chose the same recipe inspiration this week!
The ragout was absolutely perfect for the toasted bread, just hearty enough to be a meal. It reminded me a lot of all the lovely bean dishes you made this past winter.

[Evi]

This looks delicious! I'm jealous that you have good tomatoes already- we're still waiting here, which is why I opted for something else. Counting down the days till I see a gorgeous tomato for my bread!

[Joanne]

I love the simple but utterly flavorful combination of tomatoes, basil, and white beans. What a lovely bruschetta!