1 cup seeded and diced ripe heirloom tomatoes
3⁄4 cup well-drained cannellini beans (canned or cooked)
1⁄4 cup diced Persian cucumber
2 tablespoons thinly sliced scallion
1 tablespoon chopped, fresh oregano leaves
1 tablespoon chopped fresh basil
Flakey sea salt
Freshly ground black pepper
8 slices rustic sourdough bread
1 clove garlic
1/2 red bell pepper, roasted, peeled, and seeded
1 egg yolk
1 tsp freshly squeezed lemon juice
1 teaspoon of smoked Spanish paprika
1 cup extra-virgin olive oil
Salt
Fresh parsley leaves for garnish
Virgin olive oil for drizzling
Combine the tomatoes, beans, cucumber, scallion, oregano and basil in a small bowl, with salt and pepper to taste. Mix well and set aside for one hour. For the rouille, in the bowl of the food processor, combine the garlic, red pepper, egg yolk, lemon juice, and paprika. Pulse until smooth, then slowly drizzle in the oil and process until the mixture thickens. Season with salt. For the bread, brush both sides with a little olive oil and broil or grill both sides till golden brown. Cut the garlic in half and rub on one side of each slice. Top the grilled bread with the bean and herb mixture, and a dollop of the rouille. Top with sea salt, drizzle with good olive oil.
