Mixed Bruschetta

Name: Mixed Bruschetta
Ingredients: 2 None small baguettes, cut into 1/4 inch slices; 1 tbsp olive oil; None None Tomato and Olive Bruschetta; 1 None ripe tomato, seeded, finely chopped; 1/4 None small red onion, finely chopped; 2 tbsp fresh basil, shredded; 6 None pitted black olives, thinly sliced; 2 tsp balsamic vinegar; 1 clove garlic, minced; None None White Bean and Pancetta Bruschetta; 2 slices pancetta, finely chopped; 1/3 cup canned cannellini beans, drained, rinsed; 1 tbsp lemon juice; 1 clove garlic, thinly sliced; 1 tsp Dijon mustard; 2 tbsp fresh parsley, chopped

16 ingredients

5 steps

Ingredients

2 None small baguettes, cut into 1/4 inch slices
1 tbsp olive oil
None None Tomato and Olive Bruschetta
1 None ripe tomato, seeded, finely chopped
1/4 None small red onion, finely chopped
2 tbsp fresh basil, shredded
6 None pitted black olives, thinly sliced
2 tsp balsamic vinegar
1 clove garlic, minced
None None White Bean and Pancetta Bruschetta
2 slices pancetta, finely chopped
1/3 cup canned cannellini beans, drained, rinsed
1 tbsp lemon juice
1 clove garlic, thinly sliced
1 tsp Dijon mustard
2 tbsp fresh parsley, chopped

Directions

1

Preheat oven to 400°F. Lightly grease a baking tray.
2

Arrange bread on prepared tray. Brush with oil. Bake for 4-5 mins, until golden. Set aside to cool.
3

For the tomato and olive topping, combine all ingredients. Season. Transfer to a serving bowl and set aside.
4

For the white bean and pancetta topping, heat a nonstick pan over medium heat. Cook pancetta for 3-4 mins, until crisp. Set aside. In a blender, combine beans, oil, lemon juice, garlic and mustard. Puree until smooth. Fold in parsley. Season. Transfer to a serving bowl and top with crispy pancetta.
5

Serve tomato and olive topping and white bean and pancetta topping with toasted baguette.