Grilled Bruschetta with Rosemary-Tan
Soybean Puree & Tomatoes

Makes 10 - 12 Servings
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Modified from Fine Cooking Magazine

3/4 cup extra-virgin olive oil; more as needed
4 clove garlic, smashed and peeled
Two 3 to 4 inch sprigs plus 1 teaspoon chopped fresh rosemary
2 large ripe tomatoes (about 1-1/4lb.), cut into 1/2 inch dice (about 3 cups)
1-1/2 teaspoon kosher salt; divided
1 (15 oz.) can tan soybeans rinsed and drained well
1/3 cup freshly grated Parmesan cheese
1 to 2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper; more as needed
baguette, cut into 1/2 inch thick slices


Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with the garlic oil and 1 teaspoon of the salt.

Put the beans in a food processor and add about 6 tablespoons of the garlic oil, the Parmesan cheese, 1 tablespoon of the lemon juice, the chopped rosemary, remaining 1⁄2 teaspoon salt, and the black pepper and puree until smooth. Season to taste with additional salt, pepper, and lemon juice if needed.

Heat a gas grill to medium high or prepare a medium hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean puree, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper.

Serve Immediately.



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