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.
In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes.
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.
Arrange tomato slices, overlapping, on a platter. Spoon bean mixture down the center of tomatoes. Sprinkle with pine nuts.
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