Bruschetta Variations

Name: Bruschetta Variations
Ingredients: 1 cup cooked canellini beans; 4 tablespoons extra-virgin olive oil; 2 tablespoons black olive paste; 2 tablespoons balsamic vinegar; 1/2 -teaspoon hot red pepper flakes; 1/2 -teaspoon chopped fresh rosemary; 2 tablespoons basil leaves, cut in narrow ribbons (chiffonade); 1 garlic clove, thinly sliced; Salt and pepper; 4 (1-inch) thick slices Italian peasant bread, grilled; 1 cup cooked ceci beans (chickpeas); 4 tablespoons extra-virgin olive oil; 2 tablespoons black olive paste; 2 tablespoons balsamic vinegar; 1/2 teaspoon hot red pepper flakes; 1/2 teaspoon chopped fresh rosemary; 2 tablespoons basil leaves, cut in narrow ribbons (chiffonade); 1 garlic clove, thinly sliced; Salt and pepper; 4 (1-inch) thick slices Italian peasant bread, grilled; 1 cup cooked canellini beans; 1 6 -ounce can cooked mackerel, in olive oil; 4 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1/2 red onion, finely chopped; 1/2 teaspoon hot red pepper flakes; 1/2 teaspoon chopped fresh rosemary; 2 tablespoons basil leaves, cut into narrow ribbons; 1 garlic clove, thinly sliced; Salt and pepper

31 ingredients

3 steps

Ingredients

1 cup cooked canellini beans
4 tablespoons extra-virgin olive oil
2 tablespoons black olive paste
2 tablespoons balsamic vinegar
1/2 -teaspoon hot red pepper flakes
1/2 -teaspoon chopped fresh rosemary
2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
1 garlic clove, thinly sliced
Salt and pepper
4 (1-inch) thick slices Italian peasant bread, grilled
1 cup cooked ceci beans (chickpeas)
4 tablespoons extra-virgin olive oil
2 tablespoons black olive paste
2 tablespoons balsamic vinegar
1/2 teaspoon hot red pepper flakes
1/2 teaspoon chopped fresh rosemary
2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
1 garlic clove, thinly sliced
Salt and pepper
4 (1-inch) thick slices Italian peasant bread, grilled
1 cup cooked canellini beans
1 6 -ounce can cooked mackerel, in olive oil
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 red onion, finely chopped
1/2 teaspoon hot red pepper flakes
1/2 teaspoon chopped fresh rosemary
2 tablespoons basil leaves, cut into narrow ribbons
1 garlic clove, thinly sliced
Salt and pepper
4 (1-inch) thick slices Italian peasant bread, grilled

Directions

1

For each respective variation, combine all ingredients (except bread), seasoning each batch with salt and pepper, to taste.
2

Spoon some of the mixture onto the bread, drizzle with high-quality extra-virgin olive oil and serve immediately.
3

Tomato Basil Bruschetta: 2 red ripe tomatoes, seeded and finely chopped 4 basil leaves, cut into chiffonade 2 cloves garlic, thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper 4 (1-inch) thick slices Italian peasant bread, grilled