Recipe: White Bean Summer Bruschetta

Roasted Sweet Peppers with Halloumi Cheese & Crispy Thai Basil

Recipe by Chef Julia
Demonstrated at Decatur Farmers Market on July 15, 2017

Ingredients
  • 2 cups cannellini beans or one can of beans
  • 1/4 cup sunflower seeds, toasted

From the market:

  • 1 cup cherry tomatoes, halved — Jody’s Farm
  • 1/2 cup tomato varieties — Jody’s Farm
  • 4-5 basil stems, chiffonade — Jody’s Farm
  • 2T chive jalapeno pesto — PestoGrino
  • 2 red onions or shallots, diced — Furrowed Earth Farm
  • 1/2 loaf of herbed sourdough bread (toasted if you prefer) — La Calavera Bakery

Dressing:

  • 2 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon balsamic vinegar
  • Salt and pepper to taste

 Directions
  1. Mix the veggies and the beans.
  2. Whisk the dressing together in a separate bowl, then slowly add to veggie and bean mixture, mixing it in thoroughly.
  3. Sprinkle with sunflower seeds.

Can be eaten as a salad or on La Calavera bread as a bruschetta.

 

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.

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