There are a few givens when you grow up on Long Island. You will see Billy Joel in concert multiple times. You will pronounce Alex Trebek's game show as if it was spelled "Jehpitty." You will be related to at least one person named Lorraine or Doreen.
Biggest and best of all, you will attend wedding cocktail hours that make the White House Christmas Dinner look like Tiny Tim's table scraps. They're excessive only in that they're excessively awesome.
We Long Islanders like our appetizers, and we know how to strike the right balance when preparing them. A good hors d'oeuvre should be simple but sophisticated, light but satisfying, and preferably, available by the millions.
From All Recipes, White Bean Bruschetta hits all those criteria, and then some. It's classy without being fussy, and, thanks its bean-and-vegetable topping, pretty healthy for a passed appetizer. Plus, it doesn't make too much of a mess, which is always helpful.
For best results, let the bean mixture sit for a few hours before serving. To more easily transport, broil the bread slices ahead of time and assemble the bruschetta at your destination. If you're serving Long Islanders, double the recipe and don't forget your copy of The Stranger.
- 1 cup white beans (like cannellini or great northern), drained and rinsed
- 3 small tomatoes, seeded and diced
- 1/4 cup Kalamata olives, diced
- 6 tablespoons olive oil, divided
- 1/4 basil, chiffonaded
- 2 large garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1 baguette, cut diagonally into 1/3-inch slices
- 5 ounces goat cheese
In a small bowl, mix beans, tomatoes, olives, 4 tablespoons olive oil, basil, garlic, and salt and pepper to taste.
Place bread on a baking sheet. Brush with olive oil. Broil a few inches from heat, about 1 minute, or until golden.
Spread a little goat cheese on each slice of bread. Top with bean mixture. Serve.
Bowl, knife, baking sheet