White Bean, Tomato, Goat Cheese and Olive Bruschetta

Name: White Bean, Tomato, Goat Cheese and Olive Bruschetta
Ingredients: 1 15- ounce can white beans (rinsed and drained); 3 plum tomatoes (peeled optional, chopped); 1/4 cup chopped (pitted imported black or brown olives); 1/4 cup chopped basil; 1 large clove garlic (chopped); 6 tablespoon olive oil; French bread or baguette slices; 4-6 ounce soft goat or sheep cheese

Ronnie Fein • Jul 18, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

White Bean, Tomato, Goat Cheese and Olive Bruschetta

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Servings

Ingredients

1 15- ounce can white beans rinsed and drained
3 plum tomatoes peeled optional, chopped
1/4 cup chopped pitted imported black or brown olives
1/4 cup chopped basil
1 large clove garlic chopped
6 tablespoon olive oil
French bread or baguette slices
4-6 ounce soft goat or sheep cheese

Instructions

Mix the beans, tomatoes, olives, basil, garlic and 4 tablespoons olive oil in a bowl. Slice the bread into 1/2″ thick slices. Brush lightly with the remaining 2 tablespoons olive oil. Toast the bread pieces lightly; they should be crispy but not browned. Spread the toasts with some of the goat cheese and top with some of the bean mixture. NOTE: leave off the cheese for pareve version.

Category: Recipes

Holidays: Sukkot

Diets: DairyPareve

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.