Bruschetta used to be my appetizer. Once my husband and I started going out to eat more often, sharing an appetizer became standard practice and usually if bruschetta was on the menu, it's what we ordered. Like many restaurant meals, I eventually discovered how to replicate dishes at home and since then have always loved making bruschetta when tomatoes are in season.
For this week's recipe, I took my cue from Bon Appetit magazine, whose May issue happened to feature a white bean ragout spooned over toast that I couldn't resist. I had planned to make a simple bruschetta with tomatoes, basil and garlic, but the addition of white beans really makes this a meal, too.