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Categories:
tomatoes boiling water pine nuts olive oil garlic scallions carrots beans fresh basil balsamic vinegar sourdough baguette basil
Viewed: 102 - Published at: 3 years agoIngredients
- 1 3-oz. pkg. sun-dried tomatoes, julienned
- 1 cup boiling water
- 13 cup pine nuts, toasted
- 1 1/2 tsp. olive oil
- 3 cloves garlic, minced
- 1/2 cup sliced scallions
- 1/2 cup coarsely shredded carrots
- 1 15-oz. can (1 3/4 cups) Great Northern beans, drained
- 1/4 cup chopped fresh basil
- 1 Tbs. balsamic vinegar
- 1 1-lb. sourdough baguette, cut into 1/2-inch-thick slices
- 1 tsp. dried basil for garnish
Method
- Combine sun-dried tomatoes with boiling water in small bowl, and set aside for 15 minutes.
- Place pine nuts in dry skillet, and heat over medium heat until browned, stirring or shaking pan for uniform browning.
- Remove from heat, and set aside.
- Heat oil in 10-inch skillet over medium-high heat 30 seconds.
- Add garlic, scallions and shredded carrots, and saute 3 minutes.
- Add beans, tomatoes and soaking liquid.
- Reduce heat to medium-low, and add chopped basil and vinegar.
- Cook 10 minutes, or until liquid is absorbed.
- Preheat broiler.
- Arrange bread in single layer on baking sheet, and spray with olive oil cooking spray.
- Spoon bean mixture on bread slices, sprinkle with dried basil and top with pine nuts.
- Place under broiler for 3 minutes, or until heated through and lightly toasted.
