If you’ve bought a tomato recently you’ve been reminded that while it may be hot outside it’s far from summer. Though plump and red, it’s only skin deep and the tomatoes that have tempted me into purchasing them lack the flavor of the late summer tomato that I dream about all year.
While it’s hard to beat traditional bruschetta with fresh tomatoes and basil, there are plenty of options for topping toasted bread. Take this white bean bruschetta. I combine slowly simmered white beans with fresh basil, roasted bell peppers, shallots, and garlic and toss it all with extra virgin olive oil, salt and pepper. Served atop a still warm crostini, a Parmesan shaving adds umami and a sophisticated touch making this an ideal appetizer for your late spring and early summer outdoor entertaining. Read the full story