15th Harvest Week <> Aug. 24 - 30, 1998

Bruschetta with White Beans, Tomatoes and Olives

1 1/2 C canned white beans, rinsed and drained well
3 med. tomatoes, seeded & chopped
1/4 C pitted kalamata olives
4 -6 tbsp. olive oil
1/4 C chopped fresh basil
1 tbsp. minced fresh garlic
1 baguette sliced into 1/2" rounds*
5 to 6 oz. soft fresh goat cheese

Combine beans, tomatoes, olives, 4 tbsp. olive oil, basil and garlic. Season w/ salt & pepper. Baguette slices can be basted lightly w/olive oil and broiled or toasted (no oil necessary) in a toaster until golden and crisp. Spread toasts w/goat cheese, then top with bean mixture.
*A great recipe for using up 1 or 2-day old baguette that's too stale to eat on its own.

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