Mixed Bruschetta

Name: Mixed Bruschetta
Ingredients: 2 baguettes small, cut into 1/4 inch slices; 1 tablespoon olive oil; olive; tomato; 1 tomato ripe, seeded, finely chopped; 1/4 red onion small, finely chopped; 2 tablespoons fresh basil shredded; 6 pitted black olives thinly sliced; 2 teaspoons balsamic vinegar; 1 clove garlic minced; white bean; pancetta; 2 slices pancetta finely chopped; 1/3 cup cannellini beans canned, drained, rinsed; 1 tablespoon lemon juice; 1 clove garlic thinly sliced; 1 teaspoon dijon mustard; 2 tablespoons fresh parsley chopped

18 ingredients

5 steps

Ingredients

2 baguettes small, cut into 1/4 inch slices
1 tablespoon olive oil
olive
tomato
1 tomato ripe, seeded, finely chopped
1/4 red onion small, finely chopped
2 tablespoons fresh basil shredded
6 pitted black olives thinly sliced
2 teaspoons balsamic vinegar
1 clove garlic minced
white bean
pancetta
2 slices pancetta finely chopped
1/3 cup cannellini beans canned, drained, rinsed
1 tablespoon lemon juice
1 clove garlic thinly sliced
1 teaspoon dijon mustard
2 tablespoons 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.