Ingredients

• 2 cups cooked white beans (like cannellini or great northern), drained and rinsed
• 3 small Roma tomatoes, seeded and diced
• 1/4 cup Kalamata olives, diced
• 6 tablespoons olive oil, divided use, plus more for drizzling
• 1/4 cup basil, julienned
• 2 large garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 baguette, cut diagonally into 1/3-inch slices

Directions

Step 1

Preheat the broiler. In a small bowl, mix the beans, tomatoes, olives, 4 tablespoons of olive oil, the basil, garlic, and salt and pepper to taste.

Step 2

Place the bread on a baking sheet. Brush with the remaining olive oil. Broil a few inches from the heat for about 1 minute per side, or until golden. (Alternatively, you can grill the bread on an outdoor grill.)

Step 3

Drizzle olive oil on each slice of bread and top with the bean mixture. Drizzle more olive oil on top, if desired.

Ingredients

• 3 large purple eggplants
• 1 clove garlic, peeled and minced
• 1/2 cup diced red onion
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1/4 cup fresh lemon juice
• 2 tablespoons red wine vinegar
• Coarse salt (kosher or sea), to taste
• Chopped fresh parsley, for garnish

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Using a fork, pierce the eggplants all over and place them on a clean rimmed sheet pan. Transfer to the oven and bake until the eggplants are completely soft and the skins have browned, about 45 minutes. Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.

Step 3

Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplant flesh and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt. Drizzle with additional olive oil and sprinkle with parsley.