{"id":2505,"date":"2001-01-02T17:12:08","date_gmt":"2001-01-02T17:12:08","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/bruschetta-with-white-beans-tomatoes-and-olives\/"},"modified":"2001-01-02T17:12:08","modified_gmt":"2001-01-02T17:12:08","slug":"bruschetta-with-white-beans-tomatoes-and-olives","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/bruschetta-with-white-beans-tomatoes-and-olives\/","title":{"rendered":"Bruschetta With White Beans, Tomatoes and Olives"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 1\/2 cups cooked dried cannellini, Great Northern or other white beans (or 1 pound canned, drained and rinsed) <br \/>\n3 plum tomatoes, seeded, chopped <br \/>\n1\/4 cup chopped pitted Kalamata olives <br \/>\n4 tablespoons extra-virgin olive oil <br \/>\n1\/4 cup chopped fresh basil <br \/>\n1 tablespoon minced garlic <br \/>\nSalt and pepper <br \/>\n20 prepared bruschetta slices (see recipe below) <br \/>\n5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature (optional)<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>An AJC Top 10 recipe for year 2000. It&#8217;s pretty, yet hearty enough to be transformed into a quick meal &#8212; and ridiculously easy, to boot. You can also puree the mixture to a slightly chunky consistency. Place beans in a medium bowl. Mix in tomatoes, olives, oil, basil and garlic. Season with salt and pepper. Spread bruschetta with cheese, if using. Top with bean mixture. Per serving: 235 calories (percent of calories from fat, 57), 6 grams protein, 20 grams carbohydrates, trace fiber, 15 grams fat, 6 milligrams cholesterol, 222 milligrams sodium BASIC BRUSCHETTA: Cut rustic, country-style bread in slices 1\/2 to 3\/4 inch thick. Cut in half. Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source. Rub each slice well with a crushed garlic clove. Drizzle with extra-virgin olive oil and then sprinkle with sea salt. Serve warm, if you can. &#8212; Adapted from &#8220;Italy in Small Bites&#8221; by Carol Field (Morrow, 1993)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 cups cooked dried cannellini, Great Northern or other white beans (or 1 pound canned, drained and rinsed) 3 plum tomatoes, seeded, chopped 1\/4 cup chopped pitted Kalamata olives 4 tablespoons extra-virgin olive oil 1\/4 cup chopped fresh basil 1 tablespoon minced garlic Salt and pepper 20 prepared bruschetta slices (see recipe below) 5 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2505","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2505"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2505\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}