Going to a party and need something to bring? We have just the idea for you…
Our inspiration: The cannelloni bean puree dip at Strada 18 in South Norwalk. Cannelloni beans are GOOD, and good for you. So I decided to evolve the existing favorite Roasted Tomato Bruschetta (originally from Kathy Costa) and add these delicious cannelloni beans.
Here’s what you’ll need:
-2 packages of cherry tomoatoes
-3 tablespoons of extra virgin olive oil
-1 can cannelloni beans
-Salt & pepper (to taste)
-Crushed red pepper (to taste)
-Fresh Basil (3 leaves)
Open the can of cannelloni beans and wash them thoroughly. In a medium mixing bowl, combine the cannelloni beans with a tablespoon of olive oil and season with salt, pepper & crushed red pepper.
Next, wash & dry the cherry tomatoes and spread them out on a baking sheet. Lightly drizzle with 1 tablespoon of salt & pepper. BROIL them on 425 degrees for 10-12 minutes, or until the tomatoes get lightly browned and very wilted looking.
Let the roasted tomatoes cool slightly. Then combine them with the cannelloni bean mixture & add the last tablespoon of olive oil. Finally, tear off pieces of 3 basil leaves and add to mixture.
Serve over toasted breads. Delizioso!