Bruschetta with White Beans, Sun-dried Tomatoes and Basil

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really enjoyed this. Very easy to make, this bruschetta is a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this for my family and there are no leftovers. So good! I used canned beans instead of dried. I let the beans simmer for about 20 min. on low with the garlic, bay leaf and enough water to cover. Also, I used feta cheese instead of the ricotta salata because my grocery store doesn't carry it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this Sunday as part of my Italian Step-dad's birthday dinner. It was an instant hit. My anti-veggie 16 year old son, Zach made me make another batch yesterday and leave it for him for snack. You get the tang from the lemon juice, heat from the crushed red pepper, and the sweet sundried tomato all at once. This will be a "go to" recipe to serve those unexpected drop-in guests. All of the ingredients are staples in my cupboard! I even slice and toast the leftover baguettes and store them in a zip-lock bag. MANY THANKS MICHAEL!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After watching Chef Chiarello make this on a re-run of Easy Entertaining I was anxious to give this a try. I made it for my guests last evening and paired it with the Giana Zinfandel from Chef Chiarello's family vineyard. Yum-o! Both received RAVE reviews! Several guests asked for the recipe so I've sent them this link. I will definitely make this again.

One thing I observed when watching Chef make this on his show - when using the canned beans, add the bay leaf to the mixture after adding the beans. This recipe mentions the bay leaf when starting with dry beans but never mentions it if you are using canned beans.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a dinner party of "foodie" people. It is sooo good.they loved it, one person joked oh yummy beans on bread, but once he tasted it he ate 3 more! I added a bit more red pepper than recipe called for and it was very zippy.I'll follow the recipe next time. I love the garlic rubbed on the bread, it just adds to the layers of flavor this appetizer has to offer. This is a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the mistake of trying to substitute Small White Beans, and was all set to add these to the garlic and sundried tomatoes before I realized that they were not cooked enough. If you are going to switch, make sure to cook the white or navy beans longer. Had to do a fast substitution using canned white beans to get this ready in time. Even with the canned beans, these were very good, and I am sure they would be even better using the cannelloni beans. Also, next time I would only use half of the red pepper flakes, since I thought they competed too much with the sweetness of the sundried tomatoes.

Will try again tomorrow with the homemade beans, if they ever finish cooking!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Judging from the ingredients and other reviewers, there shouldn't be any reason for bad smell or taste.

A few possibilities come to mind:

Your Extra Virgin Olive Oil was rancid (easy to have happen when one buys large bottles and/or doesn't keep in fridge - especially if not used often.

The dried tomatoes weren't packed in oil, or just wasn't a great tasting brand - odd seasonings (?, or were simply past prime.

The garlic was past its prime, or was burnt (doesn't take much to move from golden brown to bitter. Nothing can wreck the flavor of any recipe than this!

The Ricotta you used was past its prime or just was a rotty-tasting brand.

Any one of the mentioned possibilities could have caused the 'Stinkies"

As a side not, I'm a huge fan of canned beans (find a brand that doesn't overcook beans to mush-level, which I rinse until there are no more bubbles and drain until dry before adding other ingredients. That's always a good hint - no bubbles, no more ummm...y'know, issues! lollllll

Hope this might answer your question, Shirley.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely amazing. I don?t normally care for sun-dried tomatoes, but I tried it anyway. The sweetness of the tomatoes really balanced out the earthiness of the beans. It was layered with great flavor. The lemon juice is a must?acidic, garlicky, sweet, and hearty- delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Michael is extremely talented, and this recipe is just one of many examples of how he masterfully combines simple ingredients to get a burst of flavor. As soon as you bite into this, you'll see what I mean. This is easy to make and absolutely scrumptious. You could play around with it if you want, but why mess with perfection?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You can't go wrong making this...adjust to suit your personal taste. Fresh tasting!