Bruschetta Variations

Total Time:
20 min
Prep:
20 min
Ingredients
  • 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
  • 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
  • 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
Directions
  • 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.

  • 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


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    GiadaDeLaurentiis_StrawberryBruschetta_H

    Not what you're looking for? Try:

    Strawberry Bruschetta

    Recipe courtesy of Giada De Laurentiis