Straight from the Earth

CROSTINI with VINE-RIPE TOMATOES and WHITE BEAN PUREE

This appetizer is a toast to the tomato—ideal for summer and early fall when vine-ripe tomatoes are at their peak. Heirloom varieties, like rich-flavored, deep red Brandywines, make these crostini all the more memorable. The avocado is optional, but it contributes another layer of flavor and texture. I add them when my tomatoes are just so-so, or if I have a ripe one on my counter begging to be used. While basil might be a more traditional partner to tomatoes, I find the Italian parsley perfectly complements both the tomatoes and the white bean puree. —MYRA

Serves 4

WHITE BEAN PUREE

1¹/₂ cups/255 ml cooked white beans (drained and rinsed if canned)

¹/₄ cup/60 ml extra-virgin olive oil

2 tbsp golden balsamic vinegar

2 tsp coarsely chopped garlic

³/₄ tsp salt

¹/₈ tsp white pepper

CROSTINI

1 cup/30 g chopped fresh flat-leaf parsley

2 tbsp extra-virgin olive oil

1 tbsp plus 1 tsp coarsely chopped garlic

Salt

Freshly ground black pepper

Eight ¹/₂- to ³/₄-in-/12- to 20-mm-thick baguette slices, preferably whole wheat or multigrain, toasted

1 ripe avocado, thinly sliced into at least 16 pieces (optional)

Eight ¹/₃-in-/8-mm-thick vine-ripe tomato slices, heirlooms preferred

To make the bean puree: Combine the beans, oil, vinegar, garlic, salt, and white pepper in a food processor and process until smooth. Set aside at room temperature.

To make the crostini: In a small bowl, mix together the parsley, oil, garlic, ¹/₂ tsp salt, and a pinch of black pepper.

Spread each slice of toasted baguette with approximately 2 tbsp of the bean puree. Top each with 1¹/₂ tsp of the parsley mixture, 2 slices of avocado (if using), and then 1 slice of tomato. Top the tomato with 1¹/₂ tsp more of the parsley mixture and season with salt and pepper. Serve immediately.