Slow Roasted Tomato Bruschetta with Giant Peruvian Lima Beans

Slow Roasted Tomato Bruschetta with Giant Peruvian Lima Beans

InHarvest Products Used

Ingredients:

Yield: About 40 to 50 slices

  • 8 oz. InHarvest Giant Peruvian Lima Beans
  • 1 loaf French Bread, sliced
  • 6 med. tomatoes, halved
  • ⅓ c. olive oil
  • kosher salt, to taste
  • sugar, to taste
  • 1 clove of garlic, minced
  • ⅓ lb. fresh basil, loose packed, julienned
  • ½ c. goat or feta cheese crumbles
     

Directions:

  1. Cook InHarvest Giant Peruvian Lima Beans according to package directions, drain water and cool immediately.
  2. Layer French-bread slices on a sheet pan. (Brush with olive oil if desired). Bake at 350°F until lightly toasted. Reserve for service.
  3. Place tomato halves on sheet pan, cut side up. Generously drizzle olive oil over tomatoes. Sprinkle tomatoes with salt and sugar to taste. Roast at 350°F for approximately 3 hours. Remove from oven; let cool long enough to handle. (Residual olive oil in pan will have great tomato flavor; reserve in airtight container for another application.)
  4. Core and chop roasted tomato halves; add to bowl with garlic. Mix. Add cooked Indian Harvest Giant Peruvian Lima Beans; mix well. Salt to taste.
  5. At service: If desired, heat tomato/lima-bean mixture slightly. Divide mixture evenly onto toasted bread slices. Sprinkle basil atop each bruschetta. Crown each with a sprinkling of goat or Feta crumbles.