Winter Bruschetta

Although the snow continues to fall, I can feel Spring is right around the corner.  With that lingering season change approaching, my food cravings are for fresh fruits and vegetables- something I look forward to having soon!  Because I have to wait, a Winter Bruschetta is the perfect solution in the mean time.

Conveniently made up of sundried tomatoes, a mixture of cheeses, and cannellini beans- winter bruschetta's main ingredients are non-perishable and easily available when picking fresh fruits and vegetables are not. 

This appetizer, while staying true to the season, maintains a light and fresh element that is quintessential to summer bruschetta with the use of a variety of fresh herbs.  Although, fresh herbs aren't in season you can still find them at your local grocery store.  Unfortunately, because they are not in season, they are a bit pricey.  However, fresh herbs are essential to perfectly flavoring any dish, making them a must have item this time of year no matter what the cost.

The combination of these ingredients creates a wonderfully flavored appetizer that you're sure to enjoy this time of year! 


Recipe Tips

• Your topping can be prepared up to one day in advance, covered and refrigerated.  Once ready to serve, bring to room temperature, assemble, and bake according to directions below.  
• I let the bruschetta over cook while taking my pictures so the basil in the final product is darker than it should be.  Remove your dish from the heat when your mixture looks like the picture over the stove top below.  Don't keep your bruschetta in the oven too long, just long enough to warm it.  You get a much prettier presentation when the basil and white of the cheeses are colorful and vibrant!

Start with chopping your sundried tomatoes in a food chopper or dice by hand:

Until finely chopped:

In a small dish, combine the extra virgin olive oil and the reserved oil in the sundried tomato jar:

Then assemble your remaining ingredients by juicing your lemon, finely chopping your basil and thyme, mincing your garlic, and measuring your Parmesan and feta cheese:

Drain and rinse your cannellini beans:

Then add two tablespoons of your olive oil mixture to a large skillet and saute your garlic, thyme, and red pepper flakes over high/medium heat until the garlic appears just golden:

Then lower your heat to medium and add the lemon juice, Parmesan cheese, feta cheese, basil, sundried tomatoes, beans, salt, and pepper:

Mix until combined and saute until the basil begins to wilt, about 1 minute:

Meanwhile, thinly slice your baguette into 1/2 inch thick slices:

Spread your bread on a cookie sheet and brush both sides with the remaining olive oil mixture:

Bake at 350 degrees until golden, about 20 minutes, flipping them over half way through baking time:

Then top a heaping spoon full of your mixture over each toasted crostini:

Bake for an additional 15 minutes and serve immediately:

Winter Bruschetta
Epicurious by Katie Brown November 2008
Makes: 30 Bruschetta

Prep Time: ~10 minutes
Total Cook Time: 40 minutes
(Printable Recipe)

Ingredients
6 tablespoons extra-virgin olive oil
1 (8.5 ounce) jar sundried tomatoes in oil, 2 tablespoons oil reserved
1 large garlic clove or 2 small garlic cloves, minced
2 teaspoons fresh thyme, chopped
1/4 teaspoon red pepper flakes
1 15-ounce can cannellini beans
1/4 cup fresh lemon juice
1/2 cup fresh basil, coarsely chopped
1/4 cup Parmesan cheese
1/2 cup crumbled feta cheese
1 large baguette, sliced into 1/2 inch pieces
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Directions

Start with chopping your sundried tomatoes in a food chopper or dice by hand until finely chopped.  In a small dish, combine the extra virgin olive oil and the oil in the sundried tomato jar.  Then assemble your remaining ingredients by juicing your lemon, finely chopping your basil and thyme, mincing your garlic, and measuring your Parmesan and feta cheese.  Drain and rinse your canallini beans.  

Then add two tablespoons of your olive oil mixture to a large skillet and saute your garlic, thyme, and red pepper flakes over high/medium heat until the garlic appears just golden.  Then lower your heat to medium/low and add the lemon juice, Parmesan cheese, feta cheese, basil, sundried tomatoes, beans, salt, and pepper.  Mix until combined and saute until the basil begins to wilt, about 1 minute.  

Meanwhile, thinly slice your baguette into 1/2 inch thick slices.  Spread your bread on a cookie sheet and brush both sides with the remaining olive oil mixture.  Bake at 350 degrees until golden, about 20 minutes, flipping them over half way through baking time.  Then top a heaping spoon full of your mixture over each toasted crostini.  Bake for an additional 15 minutes and serve immediately.