BRUCHETTA WITH WHITE BEAN & TOMATO TOPPING

This is an authentic Tuscan dish.... We would eat these beautiful wonders either as a nice healthy lunch or as an appetizer and I do suggest I nice glass of dry white wine to accompany these !

YOU'LL NEED
(serves 8)
- 1 loaf of ciabatta bread cut into 1/4 inch slices
- 2 red bell peppers
- 2 red onions
- 1 teaspoon oregano (doesnt need to be fresh)
- 4 garlic cloves minced
- 3 tablepoons of flat leaf parsley (cut fine)
- 1 additional garlic clove, peeled and kept whole)
- 2 tablespoons tomato paste
- 2 cups cherry tomatoes (halved)
- 1 cup chicken broth
- 3 cans cannellini beans, rinced
- 1 cup parmesan cheese
- 1 teaspoon minced rosemary
- 1 tablespoon balsamic vinegar

PREPARATION:
First thing is to prepare the soffritto thus in your food processor you will need to add the onion (peeled and cut into slices) and pulsate it 3 -4 tiumes. Remove and set aside then add the red pepper (cut first into thin slices) and pulsate it again 3-4 times. You do not want to puree either the onion or the pepper.
You now need to heat a skillet with 1 tablespoon of butter and 1-2 tablespoons of olive oil, when hot, add the onion and pepper and season with salt and pepper (about 1/2 spoon of each... you will do a control check upon completion so that you can always add additional seasoning) and let simmer for about 20 minutes, note that you will need to stir every so often. Now add in the minced garlic and stir for a couple of minutes and then add in the tomato paste, balsamic vinegar and let simmer for an additional 5 minutes on medium heat.

Preheat the oven to 400 degrees and place the sliced toast on a baking sheet. Drizzle a bit of olive oil on each and bake for approx. 5 minutes or until golden. Remove from oven and let cool enough so that you can touch the ciabatta slices. Now with your whole garlic clove, rub it on the toasted bread then sprinkle a thin layer of parmesan cheese and put back in the oven for another minute. Remove and let cool.

In your skillet that you used to sautee the soffritto mixture, return the soffritto along with the rinced kidney beans on medium/low heat and let simmer for about 3-4 minutes then add the chicken broth and continue to simmer until it starts to reduce about about 25% (this should take about 5 minutes). Add in the halved tomatoes and continue to simmer for an additional 5 minutes.

Your toasted bread should be put in shallow bowls or plates with a higher lip. Spoon onto the toast the tomato and soffritto mixture and garnish with a sprinkle of parmesan and parsley.

EASY AS ONE-TWO-THRE
ENJOY !!