Bruschetta with Cannelini Bean Paste, Tomato Chutney and Reduced Balsamic Glaze
Submitted by Joshua James Ogrodowski
* Serves 8 *
- 1 French baguette, 1 inch slices
- 2 Tbsp extra-virgin olive oil, or olive oil pan spray
- 1 can cannelini or garbanzo beans, drained and rinsed
- ½ garlic clove
- 2 tbsp extra-virgin olive oil
- ¼ cup orange juice, freshly squeezed
- 1 oz Parmigiano-Reggiano cheese, grated
- Pinch Hawaiian sea salt
- Pinch black pepper, freshly ground
- 4 Roma tomatoes, quartered, deseeded and brunoise
- 1 red Fresno chile, red, deseeded and brunoise
- ½ shallot, skinned and brunoise
- 3 basil leaves, chiﬀonade and then minced
- 1 oz lime juice, freshly squeezed
REDUCED BALSAMIC GLAZE
- 8 oz balsamic vinegar
- 2 tbsp organic sucanat
Directions For the bread: Preheat grill, cut bread into 1 inch bias slices. Brush olive oil, or spray the bread with pan spray and grill until golden crust, hold.
For the bean paste: open can of white beans, drain and rinse with water. Peel skin from garlic and cut nub oﬀ, slice in half. Put half garlic clove in chopper for 2 seconds. Add beans, oil and freshly squeezed orange juice and blend until smooth like hummus. Add graded parmesan cheese, sea salt and freshly ground black pepper and pulse. Put in piping bag and hold.
For the tomato chutney: Add chopped tomato, red Fresno, basil, shallot, and lime juice in a bowl. Mix and hold.
For the balsamic glaze: Pour balsamic vinegar in small sauce pot with sucanat and heat until nappe. Cool and hold in skirt bottle.
For the bruschetta: pipe white bean paste on grilled bread, sprinkle on chutney gently and lightly put balsamic glaze over the top.