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White Bean, Tomato and TomaTruffle Toast


White Bean, Tomato and TomaTruffle Toast

featuring The Essential Baking Company

Serves 4


½ cup olive oil, divided

1 lb ripe tomatoes (a variety that includes sun golds is our favorite), cut into chunks

2 cloves garlic, minced

2 cups cooked white beans

1 loaf Essential Baking Company Take & Bake Sourdough, cooked, cooled and cut into ¾”-thick slices

4 ounces Point Reyes TomaTruffle

Fresh thyme leaves for garnish


Pinch of red pepper flakes


Heat broiler. 


In a medium skillet, heat 2 tablespoons olive oil over medium-high heat.  Add tomatoes and a pinch of salt.  Cook, stirring occasionally, until tomatoes begin to char in spots, 3-4 minutes.  Add garlic and white beans, cooking a few more minutes, until garlic is fragrant.  Remove from heat.  Season with salt, to taste. 


Using a pastry brush, brush both sides of 8 slices of bread with remaining olive oil.  Place on a sheet pan under broiler.  Cook for 2-3 minutes per side until golden brown. 


Top each piece of toasted bread with equal amounts of the warm tomato mixture.  Using a microplane or fine grater, grate TomaTruffle on top.  Follow with fresh thyme and red pepper flakes.  Serve immediately. 



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