Why We Love This Recipe
This savory appetizer makes a healthy snack or hors d’oeuvre for a social gathering or potluck. Ginger is considered a healing spice in Ayurveda, and it is stimulating for Kapha dosha. It stokes digestive fire and whets the appetite, making it a great spice to be served at the beginning of a meal. Treat your guests with this quick to prepare Ayurvedic spin on classic bruschetta.
Makes approximately 16
- 4 tablespoons garlic ghee
- 2 tomatoes
- Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender
- ⅛ cup olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons ginger preserve
- 1 teaspoon dried dill weed
- 1 teaspoon coarse salt
- ½ teaspoon fresh ground pepper
- 1 very fresh baguette, cut lengthwise and in 3-inch slices (approximately 16 slices)
- Quarter tomatoes and slice into ¼-inch pieces and place in a medium bowl.
- Add the white beans, olive oil, vinegar, dill, ginger preserve, salt, and pepper and stir to combine. Set aside.
- Heat oven to 350° F. Melt some garlic ghee and brush on baguette slices.
- Place on a baking sheet and bake until golden brown, about 10 to 15 minutes.
- Just before serving, divide the bean mixture liberally among toasted bread slices.
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