Esca Bruschetta

Name: Esca Bruschetta
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup red wine vinegar; 1/4 cup finely shredded basil; 2 small garlic cloves, minced; 1 teaspoon crushed red pepper; 1 teaspoon minced rosemary, plus whole sprigs for garnish; Salt and freshly ground pepper; Two 19-ounce cans cannellini beans, drained and rinsed; Two 6-ounce cans mackerel or tuna packed in olive oil, drained and broken up into large chunks; 1 small red onion, finely chopped; Eight 1-inch-thick slices Italian peasant bread, grilled or toasted

11 ingredients

5 steps

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup finely shredded basil
2 small garlic cloves, minced
1 teaspoon crushed red pepper
1 teaspoon minced rosemary, plus whole sprigs for garnish
Salt and freshly ground pepper
Two 19-ounce cans cannellini beans, drained and rinsed
Two 6-ounce cans mackerel or tuna packed in olive oil, drained and broken up into large chunks
1 small red onion, finely chopped
Eight 1-inch-thick slices Italian peasant bread, grilled or toasted

Directions

1

In a bowl, combine the olive oil, vinegar, basil, garlic, crushed red pepper and minced rosemary.
2

Season the dressing with salt and pepper.
3

In a large bowl, combine the beans with the mackerel and onion and toss gently.
4

Add the dressing and toss again.
5

Mound 1/4 cup of salad on each toast, garnish with rosemary sprigs and serve.