Bruschetta with White Beans, Tomatoes and Olives

• 1 cup dried Great Northern beans
• 3 plum tomatoes, seeded, chopped
• 1/4 cup chopped pitted Kalamata olives
• 6 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 1 tablespoon minced garlic
• 1 French bread baguette, cut into -inch-thick rounds
• 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature

1. Place beans in large saucepan.
2. Add enough cold water to cover by 3 inches.
3. Bring to boil.
4. Cover and remove from heat.
5. Let stand 1 hour.
6. Drain beans; return to pan.
7. Add enough cold water to cover by 3 inches.
8. Bring to boil.
9. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes.
10. Drain and cool.
11. Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use).
12. Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic.
13. Season to taste with salt and pepper.
14. Preheat broiler.
15. Place bread on baking sheet.
16. Brush with 2 tablespoons oil.
17. Broil until golden, about 1 minute.
18. Spread with cheese.
19. Top with bean mixture.

dried great northern beans, tomatoes, olives, olive oil, fresh basil, garlic, bread baguette, goat cheese

Taken from www.epicurious.com/recipes/food/views/bruschetta-with-white-beans-tomatoes-and-olives-5722 (may not work)