Warm Cannellini, Olive, and Goat Cheese Salad

     I would say I've had this recipe for Warm Cannellini, Olives, and Goat Cheese tucked away in my files for at least 20 years, but have never made it -- until a couple of weeks ago.  Since then, I've eaten it three times.  It's a great combination of bitter raddichio, creamy cannellini beans, and salty black olives.  The original recipe calls for one disk of baked, breaded goat cheese per serving.  I think it's much better with two or more.  You can never have too much goat cheese!
     Serve with a baguette and a glass of chilled white wine or rosé -- Perfect!

                                       an adapted Martha Stewart recipe

• 1 1/2 cups dried Cannellini Beans
• 1 seven-ounce log goat cheese
• Extra-virgin olive oil
• 4 slices white or whole wheat bread
• 1 large head radicchio
• 1 cup black oil-cured olives, pitted and sliced
• Freshly ground pepper
• Balsamic vinegar

1.  QUICK SOAK BEANS:  Rinse beans, drain, and place in a medium saucepan.  Cover with cold water and bring to a gentle boil; boil for 2 minutes.  Remove from heat, cover pan, and let beans rest for 1 hour.  Drain beans and return to pan.  Cover beans with cold water and bring to a boil; reduce heat and simmer, covered, until tender, about 1 hour.  When beans are tender, add salt to taste and cook an additional few minutes.  Drain beans and set aside.
2.  Preheat oven to 350˚F.  Cut goat cheese into 8 equal rounds (I use a piece of sewing thread to slice through the goat cheese log, which causes less breakage than a knife).  Coat the rounds lightly with olive oil and refrigerate until needed. 
3.  Tear the bread slices into small pieces and process in a food processor until the bread becomes fine crumbs.  Transfer bread crumbs to a rimmed baking sheet and place in the oven.  Toast crumbs until evenly browned, stirring occasionally; let cool, then coat the goat cheese rounds with the crumbs.  Place the cheese rounds on a baking sheet and bake until soft, but still holding their shape, about 20 minutes.
4.  Meanwhile, cut the radicchio into fine shreds.  Set aside.  In a small sauté pan, heat 1/4 cup olive oil over low heat.  Add the sliced olives and cook for about 5 minutes.  Turn off the heat and add the beans; stir gently to combine.  Season with salt and pepper.
5.  Toss the radicchio, just to coat, with equal amounts of balsamic vinegar and olive oil; add salt and pepper to taste.  Divide the the radicchio between 4 plates.  Top with warmed beans and baked goat cheese.  SERVES 4

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