Tomatoes with Sicilian White Bean Purée
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
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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
- 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
- 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.
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