I stopped at the Post Office yesterday to pick up my package from Penny at Lavender Hill Studios...she had a giveaway last week and I was the very lucky recipient. After some cooking and housekeeping chores, I settled down with a glass of Merlot and the Everyday Dining with Wine cookbook. Here's what I've picked for our Sunday evening meal:
Bean and Black Olive Bruschetta with Rosemary
1 15 1/2 oz. can cannellini, garbanzo, or other firm white beans, drained and rinsed.
1/4 cup brined black olives, drained, pitted, and chopped fine.
2 garlic cloves, finely chopped
1 TBSP olive oil
1 TSP fresh rosemary, finely chopped
Freshly ground black pepper
One baguette or French or Italian bread
2 TBSP fresh parsley, finely chopped
In a medium bowl, stir together the beans, olives, garlic, olive oil, and rosemary. Season to taste with salt and pepper and set aside at room temperature for 30 minutes to allow flavors to marry.
Preheat the oven to 400 F. Slice the baguette on an angle into about 20 1/2 inch thick rounds. Place the rounds on a baking sheet and bake until lightly toasted, about 5 minutes. Spoon the bean mixture on top of the toasted bread slices, arrange on a serving platter, and garnish each slice with parsley. Serve immediately.
Sunday evening is just about the one night in the week I can count on my daughter being home with me and we usually spend the time doing homework. I try to fix quick and easy to eat meals for our Sunday sessions. Since I've been a "good girl" and have spent free time in my week to 1) listen to Hamlet on my IPod, 2) read Hamlet along with listening to same, and finally 3) watching the Mel Gibson movie of Hamlet (version recommended by instructor), I will probably enjoy my meal with a glass of wine.
Thank you, Penny!