CincyEats

the start of the buffet

Over the weekend Jess and I threw a party on our new deck.  It was a cross between a deck opening and a birthday party. I don’t really want to say it was my birthday party, because I spent the whole day in the kitchen getting food ready. I am normally so organized, but not this time. I even picked dishes that could be made ahead, yet nothing got made ahead.

Luckily that party was very casual. We just had a basic appetizer buffet.  One thing that I really wanted to do was a bruschetta bar. I have no idea why, I just liked the idea.  I had three options, a typical tomato topping, white bean and bacon with caramelized onions.  I thought the bacon onion jam was going to be the hit of the night. Nope, it was the white beans! I was a little shocked to say the least. The beans were simple and fresh tasting.  Something slightly different than your typical party appetizer. We all thought they were good on day one, but day two they were fantastic.

White Bean Bruschetta:

3 cans (15oz) white kidney bean (drained and rinsed)

2 heads of garlic

2 large shallots (minced)

1/2 cup olive oil

zest and juice of one lemon

2 tablespoons of fresh rosemary (minced)

salt and pepper to taste

1. preheat oven to 425
2. cut off top of both garlic heads to expose the cloves
3. pour a little olive oil on the exposed cloves
4. wrap tightly with foil and roast for about 45 minutes or until fragrant and soft.
5. set aside and let cool
6. after garlic has cooled remove cloves from papery outside and mash in a large bowl with a fork
7. once mashed mix with the juice and zest of the lemon, the olive oil and rosemary
8. add the beans slowly and fold into the dressing so all the beans get coated
9. salt and pepper to taste.
10. let flavors meld in the fridge for a couple of hours, overnight if possible.
11. Bring to room temp before serving.
12. Serve with crostini

As an alternative, blend until smooth in a blender or food processor. Serve with pita chips.