Late Winter Bruschetta

Tonight it was just the kids and me at dinner, as Paul was in Eugene with the university students from our parish, serving liturgy and having a catch-up time with them. So I chose something easy and tasty that we all like, Bruschetta. That entailed picking up a baguette from Di Prima Dolci, along with greens and jarred roasted red peppers and a can of Great Northern Beans from New Seasons. The little bit of shopping time was offset by the quickness of the recipe--I even had time to run to the library to get Hibi, who had forgotten that we had choir practice tonight and would have been there until 9 pm if I hadn't reminded her to come home.

Late Winter Bruschetta

Cut one baguette into slices or, make long pieces by cutting it in half horizontally and then into pieces with crust on the bottom of each. (Does that make sense?) Toast the pieces in the oven at 450 degrees, or use your broiler. When they are toasted, brush each with olive oil. I didn't rub them with garlic as I do most bruschetta, because there is garlic in the bean paste, which is plenty of garlic.

Meanwhile, process one or two cans (I used one for the three of us) of Great Northern beans or other white beans in a food processor, along with one clove of garlic. Drizzle the juice of one lemon in during processing. Scrape into a bowl.

Saute one bunch of the greens of your choice (I used rapini, also known as broccoli rabe) in a bit of oil.

To serve, make each piece of bruschetta with a smear of bean paste, some roasted red pepper, and greens on top. Enjoy!