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White Bean, Tomato, Goat Cheese and Olive Bruschetta


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White Bean, Tomato, Goat Cheese and Olive Bruschetta


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White Bean, Tomato, Goat Cheese and Olive Bruschetta


  • Ready Time : 0 min




  • 1 15-ounce can white beans, rinsed and drained
  • 3 plum tomatoes, peeled optional, chopped
  • 1/4 cup chopped, pitted imported black or brown olives
  • 1/4 cup chopped basil
  • 1 large clove garlic, chopped
  • 6 tablespoons olive oil
  • French bread or baguette slices
  • 4-6 ounce soft goat or sheep cheese


Mix the beans, tomatoes, olives, basil, garlic and 4 tablespoons olive oil in a bowl. Slice the bread into 1/2″ thick slices. Brush lightly with the remaining 2 tablespoons olive oil. Toast the bread pieces lightly; they should be crispy but not browned. Spread the toasts with some of the goat cheese and top with some of the bean mixture. NOTE: leave off the cheese for pareve version.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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