A Trio of Bruschetta
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 1
- Sodium
- 309
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
- For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
- For the tapenade: Combine all ingredients in a food processor and process until smooth.
- For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
- 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.