It's going to take longer for me to write this blog, than it took for me to make this appetizer. This recipe comes from Rebecca Lang, author of "Mary Mac's Tea Room" and "Atlanta Cooks At Home".
I attended the Atlanta's Table Presents: Ladies of Les Dames cooking class this week at the Cook's Warehouse in Midtown, sponsored by Simple Abundance. Simple Abundance Cooking Classes allow participants to interact with master chefs, and learn and sample recipes, while helping to raise money for Atlanta's Table. Atlanta's Table is a project of the Atlanta Community Food Bank, and 100% of the proceeds provides food to approximately 30 hunger relief agencies in Atlanta. On average, Atlanta's Table provides a total of over 40,000 pounds of unused prepared food and products, to Atlanta's hungry each month. Les Dames d'Escoffier is a world wide philanthropic society of professional women leaders in the fields of food, fine beverages and hospitality. The powerhouse lineup of chefs included cookbook authors, chefs, and cooking show hosts. During the next few weeks, I will be posting many of the awesome recipes from this incredible evening. Not only did I walk away with amazing recipes, we got to taste 3 different kinds of wine (wine info. will be listed at the bottom of the blog for anyone interested), and we got to hear the most amazing stories, including several hysterical, personal stories about Julia Child! Some of these ladies worked with Julia Child!!!! OMG!!!!
Okay...enough chatter. Here is Rebecca's recipe. She also has a blog, which you can find a link for here.
Great Northern Bean Crostini with Chevre
1 bag of ready made crostini (Rebecca's recipe calls for making your own crostini, but it is a huge time saver to pick up a bag already made)
1/4 c. sundried tomatoes in oil, drained and oil reserved
1 15.8 oz. can Great northern beans, rinsed and drained
1 T. chopped rosemary
kosher salt and fresh ground pepper, to taste
10.5 oz. package goat cheese, crumbled
fresh flat leaf parsley, chopped for garnish
Finely chop sundried tomatoes. Combine tomatoes, reserved oil, beans and rosemary in a medium saucepan over low heat. Cook 2 - 3 minutes until warmed through, stirring gently. Add salt and pepper and remove from heat.
Top each crostini slice with 1 tsp. of bean mixture. Sprinkle with crumbled goat cheese and chopped parsley. Makes 30.
Wine Tastings (all are French wines):
Joseph Drouhin Saint-Veran 2007 Burgundy
Chateau de Campuget Rose 2008 (Grenache Noir 30%, Syrah 70%)
Domaine de la Perriere Sancerre 2007 Sauvignon Blanc