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
Instructions
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.
