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Cannelini Bean and Feta Cheese Bruschetta Topping (From The Art of Party Planning, 9-10/00)

Joe George
Prep Time
2 hours
Number of Servings
2-3 dozen small bruschetta
Yield: about 3 cups
3/4 cup dried Cannelini beans
3 plum tomatoes, seeded and chopped small
1/4 cup chopped pitted Kalamata olives
6 tablespoons olive oil
1/4 cup fresh chopped basil
2 tablespoons fresh chopped oregano
1 tablespoon minced garlic
4 ounces feta cheese, crumbled

Place the beans in a large pot and cover them with cold water and allow them to soak overnight. Drain the beans and return them to the pot with fresh clean water.Bring the water to a boil then reduce the heat to a simmer and cook the beans until they are very soft, this will take 45-60 minutes. Drain the beans and allow them to cool completely. Transfer the beans to a medium bowl and combine with the tomatoes, olives, olive oil, basil, oregano, and garlic. Stir this mixture well, and then gently fold in the feta cheese. Allow the flavors to marinate for at least 1 hour.