White Bean, Tomato and TomaTruffle Toast

White Bean, Tomato and TomaTruffle Toast

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White Bean, Tomato and TomaTruffle Toast
featuring The Essential Baking Company
Serves 4
 
½ cup olive oil, divided
1 lb ripe tomatoes (a variety that includes sun golds is our favorite), cut into chunks
2 cloves garlic, minced
2 cups cooked white beans
1 loaf Essential Baking Company Take & Bake Sourdough, cooked, cooled and cut into ¾”-thick slices
4 ounces Point Reyes TomaTruffle
Fresh thyme leaves for garnish
Salt
Pinch of red pepper flakes
 
Heat broiler. 
 
In a medium skillet, heat 2 tablespoons olive oil over medium-high heat.  Add tomatoes and a pinch of salt.  Cook, stirring occasionally, until tomatoes begin to char in spots, 3-4 minutes.  Add garlic and white beans, cooking a few more minutes, until garlic is fragrant.  Remove from heat.  Season with salt, to taste. 
 
Using a pastry brush, brush both sides of 8 slices of bread with remaining olive oil.  Place on a sheet pan under broiler.  Cook for 2-3 minutes per side until golden brown. 
 
Top each piece of toasted bread with equal amounts of the warm tomato mixture.  Using a microplane or fine grater, grate TomaTruffle on top.  Follow with fresh thyme and red pepper flakes.  Serve immediately. 

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