A Trio of Bruschetta

  • Level: Easy
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Ingredients

White Bean:

1 cup cooked white beans, if using canned, rinsed and drained

1 tablespoon balsamic vinegar

2 cloves garlic, finely chopped

1 tablespoon olive oil

1 tablespoon finely chopped fresh rosemary

Tapenade:

1 cup black nicoise olives, pitted

1 tablespoon capers

3 cloves garlic

2 anchovy fillets

1 tablespoon fresh lemon juice

1/4 cup olive oil

Fresh Tomato:

2 tomatoes, finely diced

2 cloves garlic, finely chopped

1 tablespoon olive oil

2 tablespoons fresh basil chiffonade

Salt and freshly ground pepper

Bruschetta:

16 slices French bread, sliced 1/2-inch thick

Olive oil

Directions

  1. For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
  2. For the tapenade: Combine all ingredients in a food processor and process until smooth.
  3. For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
  4. For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.