WHITE BEANS AND SALAMI APPETIZER

White cannellini beans combined with fresh vegetables, salami, fresh herbs and olive oil, served on top of burrata cheese on top of toasted baguette, makes for an easy, delicious appetizer.

■ 1 cup (250 ml) diced grape tomatoes

■ 1 cup (250 ml) diced cucumber

■ 1 cup (250 ml) diced salami

■ 3 cups (750 ml) cannellini beans rinsed

■ 1/2 cup (125 ml) diced red onion

■ 1/2 cup (125 ml) chopped basil

■ 1 cup (250 ml) chopped parsley

■ 1 cup (250 ml) extra virgin olive oil

■ 1/2 cup (125 ml) fresh lemon juice

■ 1/2 tsp (2.5 ml) garlic powder

■ 1/2 tsp (2.5 ml) dried oregano

■ 1 1/2 tsp (7.5 ml) salt ■ 1 tsp (5 ml) black pepper

■ 2 balls fresh burrata cheese

■ 1 baguette

■ 1/4 cup (60 ml) olive oil ( for brushing on baguette slices)

1. Finely dice grape tomatoes, cucumber, salami and red onion so they are all uniform in size, and add to a large bowl. Rinse and drain the cannellini beans and add to fresh vegetables and salami along with chopped basil, chopped parsley, fresh lemon juice, garlic powder, oregano, salt, pepper and olive oil, combining all your ingredients. Mix well. Refrigerate for one hour.

2. Preheat oven to 350 F. Slice the baguette into 1/4-inch slices, arrange baguette slices in a single layer on a parchment-lined baking sheet. Brush the slices evenly with olive oil, bake until lightly toasted, about 15 minutes.

3. Take the burrata cheese out of the fridge for 30 minutes to warm to room temperature. Place the burrata on a large serving plate and tear the burrata to expose the cream. (Burrata is an Italian cow's milk cheese made from mozzarella and cream; the outer casing is solid cheese while the inside contains stracciatella and clotted cream, giving it an unusual soft texture). Top with your vegetable bean salami mixture. Arrange baguette slices around the appetizer, serve and enjoy!

Serves: 8 to 10