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Tomatoes with Sicilian White Bean Purée

James Carrier
Yield Makes 6 to 8 appetizer servings
For a casual first course, Roxanne Chan tops fresh tomatoes with a savory bean mixture. Mash the beans into a chunky purée with a potato masher or pulse a few times in a food processor.

Ingredients

  • 2 tablespoons pine nuts
  • 1 can (15 oz.) cannellini (white) beans, rinsed, drained, and mashed (see note above)
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon drained capers
  • 1 tablespoon dried currants
  • 1 tablespoon minced green onion (including green top)
  • 1 clove garlic, peeled and minced
  • Salt and pepper
  • 3 firm-ripe tomatoes (about 1 3/4 lbs. total), rinsed, cored, and sliced crosswise 1/4 inch thick

Nutrition Information

  • calories 104
  • caloriesfromfat 41 %
  • protein 4.7 g
  • fat 4.8 g
  • satfat 0.9 g
  • carbohydrate 12 g
  • fiber 3.7 g
  • sodium 165 mg
  • cholesterol 3 mg

How to Make It

  1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes.

  2. In a bowl, mix mashed beans, basil, mayonnaise, parmesan, lemon juice, capers, currants, green onion, and garlic until well blended. Add salt and pepper to taste.

  3. Arrange tomato slices, overlapping, on a platter. Spoon bean mixture down the center of tomatoes. Sprinkle with pine nuts.