White Bean Pate With Tomato Relish
|Slender baguette||8 Ounce, cut diagonally into 24 slices (230 Gram, About 25 Inches Long)|
|Large tomato||8 Ounce, chopped and drained well (230 Gram)|
|Chopped parsley||2 Tablespoon|
|Balsamic vinegar||15 Milliliter (1 Tablespoon)|
|Drained capers||1 Tablespoon|
|Canned cannellini||15 Ounce, drained, rinsed (White Kidney Beans, 1 Can)|
|Oriental sesame oil||1 1⁄2 Teaspoon|
|Chopped fresh thyme/1/4 teaspoon dried thyme||3⁄4 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||4 Teaspoon|
|Garlic||1 Clove (5 gm), peeled|
|Salt||1⁄4 Teaspoon (Or To Taste)|
1. Arrange bread slices in a single layer (overlapping as little as possible) in shallow 10- by 15-inch (25- by 38-cm) baking pans. Bake in a 325°F (165°C) oven until crisp and tinged with brown (15 to 20 minutes). Transfer toast to a rack to cool.
2. In a small bowl, stir together tomato, parsley, vinegar, capers, and sugar; season to taste with pepper. Set aside; stir occasionally.
3. In a blender or food processor, combine beans, oil, chopped thyme, lemon peel, lemon juice, garlic, and salt. Whirl until almost smooth. Spoon bean pate into a small serving bowl or crock and garnish with thyme sprigs.
4. Offer bean pate to spread over toast. Spoon tomato relish over pate, using a slotted spoon