slow roasted tomato and peruvian lima bean bruschetta
 
makes about 10 to 12 servings 
 
8 oz.  giant peruvian lima beans (cannellini beans will also work)
1   loaf french bread, sliced
5 medium  tomatoes
1/2 cup  olive oil kosher salt to taste
2 Tbsp  sugar or to taste
1 tsp  minced garlic 3 cups fresh basil, julienne cut
1/2 cup  goat cheese crumbles
 
cook beans according to package directions, drain water and cool 
immediately. slice french bread and bake until lightly toasted (brush with 
olive oil if desired). preheat oven to 350f to slow roast tomatoes, cut 
tomatoes in half (stem facing up) and place on sheet pan cut side up. 
generously drizzle olive oil over tomatoes. sprinkle kosher salt and sugar 
over tomatoes and roast for about 3 hours. excess olive oil in pan will 
also have great flavor and can be added to pasta or vinaigrette. core and 
chop slow roasted tomatoes and mix with garlic. add beans and mix well. 
salt to taste. heat slightly or serve at room temperature. to serve, spoon 
tomato-bean mixture on french bread and top with fresh julienne basil and 
sprinkle with goat cheese. 
 
 
 
(ID: 75723) Mirror: rec.food.recipes: Tue, Oct 19, 2004


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