- ¾ cup Dierbergs extra virgin olive oil
- 2 cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary
- 3 cups diced homegrown heirloom tomatoes (about 1½ pounds)
- Coarse salt (divided)
- 1 can (15 ounces) cannellini beans, rinsed and drained
- ⅓ cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon freshly ground black pepper
- Dierbergs Bakery French baguette, sliced diagonally ½ inch thick
- Freshly ground black pepper
In small saucepan, combine olive oil, garlic, and rosemary sprigs; cook over medium heat until mixture just begins to bubble, about 2 to 3 minutes. Remove from heat; cool to room temperature. Strain mixture into 1-cup glass measure. (Can be made to this point, covered, and chilled up to 3 days ahead.)
In medium bowl, combine tomatoes, 3 tablespoons of the rosemary oil, and 1 teaspoon of the salt until well mixed; set aside.
In work bowl of food processor fitted with steel knife blade, combine beans, 6 tablespoons of the rosemary oil, parmesan, lemon juice, the chopped rosemary, remaining ½ teaspoon salt, and the ½ teaspoon pepper; process until mixture is smooth. Season with additional salt and pepper; set aside.
Brush both sides of bread slices with remaining rosemary oil and season lightly with salt. Place on oiled grid over medium-high heat; grill until lightly charred and toasted, about 1 minute per side.
Spread bean purée over grilled bread; top with generous spoonful of tomatoes with their juices. Season with additional pepper.
Serving Size: Per Serving
Cholesterol: 2 mg
Fat: 15 g
Sodium: 416 mg
Carbohydrates: 15 g
Protein: 4 g
Saturated Fat: N/A