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White Bean Bruschetta:
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
For each respective variation, combine all ingredients (except bread), seasoning each batch with salt and pepper, to taste. Spoon some of the mixture onto the bread, drizzle with high-quality extra-virgin olive oil and serve immediately.
Ceci Bean Bruschetta:
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
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
Mackerel Bruschetta:
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
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Other Recipes from this Episode
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