As we nestle into the unhurried hours of the evening in Italy, we begin to realize how important the pre-dinner hour should be. Taking the time, wine in hand, to savor an easy and fresh appetizer before even thinking about the main meal.
In Tuscany, white beans abound. It’s little wonder that Tuscans came to be known as mangiafagioli (bean eaters). Taking some inspiration from the crostini on our trip, and adding a California twist (cilantro!) we recently whipped up a White Bean and Tuna Crostini that paired perfectly with the crisp flavors of the Zuri Txakolina.
White Bean and Tuna Crostini
1 cup, tightly packed, coarsely chopped cilantro (about 2 ounces cilantro)
1 can water-packed or olive oil packed tuna, drained, or a 6 ounce tuna steak, cooked and flaked
1 can white beans, drained and rinsed
1 tablespoon vinegar (sherry, red wine or champagne)
Salt, preferably kosher salt, and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
2 garlic cloves, 1 minced, 1 cut in half
4 to 8 thick slices whole grain country bread
1. Combine the cilantro, tuna and beans in a bowl. Whisk together the vinegar, salt, pepper, olive oil and minced garlic, and toss with the salad, following with red pepper flakes and a spritz of lemon.
2. Toast the bread and rub with the cut clove of garlic. Top with the salad. Press down on the salad with a fork so that it doesn’t all fall off the bread, and serve.
This easy appetizer hits all the right spots, and is hearty enough to take you through to dinner…a few hours later.
Right now we are living it up in Europe, but contact us to get a bottle upon our return! And don’t forget to follow along with the adventures on Instagram. Many more reccs for Old World Wine coming soon!
Cheers From Your Pocket Somm! – Margaux