Tomatoes with Sicilian White Bean Purée

Tomatoes with Sicilian White Bean Purée Recipe
James Carrier
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.

Yield:

Makes 6 to 8 appetizer servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note:

Roxanne E. Chan, Albany, California,

Sunset

June 2002
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