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!