Recipe for Bruschetta Variations 
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Yield:
1
Ingredients:
Amount Ingredient
WHITE BEAN BRUSCHETTA ----------------
1 cup cooked canellini beans
4 tbl extra-virgin olive oil
2 tbl black olive paste
2 tbl balsamic vinegar
1/2 tsp hot red pepper flakes
1/2 tsp chopped fresh rosemary
2 tbl basil leaves chiffonade
(cut in narrow ribbons)
1 x garlic clove thinly sliced
Salt to taste
Freshly-ground black pepper to taste
4 slc Italian peasant bread, 1" thick grilled
----------------- CECI BEAN BRUSCHETTA ----------------
1 cup cooked ceci beans (chickpeas)
4 tbl extra-virgin olive oil
2 tbl black olive paste
2 tbl balsamic vinegar
1/2 tsp hot red pepper flakes
1/2 tsp chopped fresh rosemary
2 tbl basil leaves chiffonade
(cut in narrow ribbons)
1 x garlic clove thinly sliced
Salt to taste
Freshly-ground black pepper to taste
4 slc Italian peasant bread, 1" thick grilled
----------------- TOMATO-BASIL BRUSCHETTA ----------------
2 x red ripe tomatoes seeded, and
finely chopped
4 x basil leaves cut into chiffonade
2 x garlic cloves thinly sliced
2 tbl extra-virgin olive oil
1 tbl balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
4 slc Italian peasant bread, 1" thick grilled
----------------- MACKEREL BRUSCHETTA ----------------
1 cup cooked canellini beans
1 can cooked mackerel in olive oil - (6 oz)
4 tbl extra-virgin olive oil
2 tbl red wine vinegar
1/2 x red onion finely chopped
1/2 tsp hot red pepper flakes
1/2 tsp chopped fresh rosemary
2 tbl basil leaves chiffonade
(cut in narrow ribbons)
1 x garlic clove thinly sliced
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: 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.

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