Tomatoes with Sicilian White Bean Purée

Yields
Makes 6 to 8 appetizer servings

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.

James Carrier

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

Step 1

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

Step 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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 104Calories from Fat 41

% Daily Value *
Total Fat 4.8g8%

Saturated Fat 0.9g5%
Cholesterol 3mg1%
Sodium 165mg7%
Total Carbohydrate 12g4%

Dietary Fiber 3.7g15%
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Tomatoes with Sicilian White Bean Purée