Bruschetta Variations

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