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
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.
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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Newest Ratings and Reviews
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By paigeod
Winnetka, IL
on December 14, 2011
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A favorite!
By margueritebrooks
loveland, OH
on February 04, 2011
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Once again Mario knocks it out of the park!
I have all these ingredients in my house (except basil and can throw this together in no time. I make the white bean bruschetta all the time and everyone loves it, begging for the recipe. I use only one tablespoon of balsamic because I felt it over powered the dish. All balsamics are not created equal so I suggest starting with one tablespoon and adding more per your taste. Also, I use black olive tampenade and chop it up to a paste(I just always have it on hand for several recipes.
By mtnbrew_8676895
Durango, CO
on October 02, 2009
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Very good recipes, tasty and simple to make.
Read all 9 reviews