Esca Bruschetta

Name: Esca Bruschetta
Ingredients: 14 cup extra virgin olive oil; 2 tablespoons extra virgin olive oil; 14 cup red wine vinegar; 14 cup shredded fresh basil; 2 garlic cloves, minced; 1 teaspoon crushed red pepper flakes; 1 teaspoon minced rosemary; salt; fresh ground black pepper; 2 (19 ounce) cans cannellini beans, drained & rinsed; 2 (6 ounce) cans mackerel in olive oil or 2 (6 ounce) cans tuna in olive oil, drained and broken up into large chunks; 1 small red onion; italian peasant bread, grilled or toasted; rosemary sprig, for garnish (optional)

14 ingredients

7 steps

Ingredients

14 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
14 cup red wine vinegar
14 cup shredded fresh basil
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon minced rosemary
salt
fresh ground black pepper
2 (19 ounce) cans cannellini beans, drained & rinsed
2 (6 ounce) cans mackerel in olive oil or 2 (6 ounce) cans tuna in olive oil, drained and broken up into large chunks
1 small red onion
italian peasant bread, grilled or toasted
rosemary sprig, for garnish (optional)

Directions

1

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

Season with salt & pepper.
3

In a large bowl, combine the beans with the mackerel or tuna, and tosss gently.
4

Add the dressing and toos again.
5

Mound 1/4 cup of salad on each toast.
6

Garnish with rosemary sprigs and serve.
7

TIP: Don't mix this salad too far in advance, since the acid in the vinegar will discolor the herbs and leaves.