Tomatoes with Sicilian White Bean Purée
James Carrier
Yields Makes 6 to 8 appetizer servings
AuthorRoxanne E. Chan, Albany, California,
For a casual first course, Roxanne Chan tops fresh tomatoes with a savory bean mixture. Mash the beans into a chunky purée with a potato masher or pulse a few times in a food processor.

How to Make It

Step 1
1

In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes.

Step 2
2

In a bowl, mix mashed beans, basil, mayonnaise, parmesan, lemon juice, capers, currants, green onion, and garlic until well blended. Add salt and pepper to taste.

Step 3
3

Arrange tomato slices, overlapping, on a platter. Spoon bean mixture down the center of tomatoes. Sprinkle with pine nuts.

Ingredients

 2 tablespoons pine nuts
 1 can (15 oz.) cannellini (white) beans, rinsed, drained, and mashed (see note above)
 3 tablespoons chopped fresh basil leaves
 2 tablespoons mayonnaise
 2 tablespoons grated parmesan cheese
 1 tablespoon lemon juice
 1 tablespoon drained capers
 1 tablespoon dried currants
 1 tablespoon minced green onion (including green top)
 1 clove garlic, peeled and minced
  Salt and pepper
 3 firm-ripe tomatoes (about 1 3/4 lbs. total), rinsed, cored, and sliced crosswise 1/4 inch thick

Directions

Step 1
1

In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes.

Step 2
2

In a bowl, mix mashed beans, basil, mayonnaise, parmesan, lemon juice, capers, currants, green onion, and garlic until well blended. Add salt and pepper to taste.

Step 3
3

Arrange tomato slices, overlapping, on a platter. Spoon bean mixture down the center of tomatoes. Sprinkle with pine nuts.

Tomatoes with Sicilian White Bean Purée