Tomatoes with Sicilian White Bean Purée

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

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 41%
  • Protein: 4.7g
  • Fat: 4.8g
  • Saturated fat: 0.9g
  • Carbohydrate: 12g
  • Fiber: 3.7g
  • Sodium: 165mg
  • Cholesterol: 3mg

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

Only you will be able to view, print, and edit this note.

Add Note

Tomatoes with Sicilian White Bean Purée Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy