I am back from a whirlwind, amazing trip to New York and then a short jaunt through Las Vegas to gawk at semi-celebrities in town for the MTV Video Music Awards (Paris Hilton, the guys from Entourage, the girls from The Hills, etc.) and have not had a minute to cook.
Until now.
I think I was overloaded with good food and needed a break. Pastrami at Katz's, a slice late at night, gallons of cocktails, plus lots more, does get overwhelming.
This simple recipe is from Esca, a theatre district restaurant co-owned by Mario Batali and Joe Bastianich and the kitchen is led by chef and famed fish guy Dave Pasternack. We had a truly fantastic dinner there and even got to meet and chat briefly with Pasternack.
At the start of each meal, diners are presented with a small bowl of marinated olives and this bruchetta. It is simple, divine and a signal of the food to come.
Thank you Brian for sweeping me away to New York where I fell in love: with an amazing city, and even more than ever with you.
White Bean Bruschetta:
(serves 2-4 as an appetizer)
1 can cannelloni beans, drained and rinsed
1 4.4 oz can boneless, skinless mackerel fillets
1/2 of a small red onion, finely chopped
1 tsp fresh rosemary, finely chopped
Salt and Pepper to taste
Chiffonade of fresh basil (ribbons), about 2 tbs
3 tbs olive oil, plus enough for drizzling on bread
2 tbs red wine vinegar
1 tsp crushed red pepper flakes
1 clove garlic, finely chopped
1 thin baguette, sliced into 1/2 to 1 inch thick rounds
Directions:
Toss beans and mackerel, breaking up fish. Add red onions and rosemary, then season with salt and pepper. Toss, then let stand.
Mix red wine vinegar, olive oil, red pepper, garlic and salt and pepper in a small bowl - this creates a vinaigrette. Pour over bean mixture, stir well. Taste and adjust seasonings as needed.
Brush or rub bread with olive oil, salt and pepper. Bake on a sheet pan in a 350 oven for about 10 minutes, or until golden brown and crisp.
Top toasts with bean mixture, garnish with basil chiffonade and serve.
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