Bruschetta Variations
By: Anonymous
Published: Thursday, February 11, 2010 - 7:09am

Ingredients




1 cup cooked canellini beans
4 tablespoons extra-virgin olive oil
2 tablespoons black olive paste
2 tablespoons balsamic vinegar
teaspoon hot red pepper flakes
teaspoon chopped fresh rosemary
2 tablespoons basil leaves chiffonade
(cut in narrow ribbons)
1 garlic clove thinly sliced
Salt to taste
Freshly-ground black pepper to taste
4 slcs Italian peasant bread, 1" thick grilled
1 cup cooked ceci beans (chickpeas)
4 tablespoons extra-virgin olive oil
2 tablespoons black olive paste
2 tablespoons balsamic vinegar
teaspoon hot red pepper flakes
teaspoon chopped fresh rosemary
2 tablespoons basil leaves chiffonade
(cut in narrow ribbons)
1 garlic clove thinly sliced
Salt to taste
Freshly-ground black pepper to taste
4 slcs Italian peasant bread, 1" thick grilled
2 red ripe tomatoes seeded, and
finely chopped
4 basil leaves cut into chiffonade
2 garlic cloves thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
4 slcs Italian peasant bread, 1" thick grilled
1 cup cooked canellini beans
1 can cooked mackerel in olive oil - (6 oz)
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
red onion finely chopped
teaspoon hot red pepper flakes
teaspoon chopped fresh rosemary
2 tablespoons basil leaves chiffonade
(cut in narrow ribbons)
1 garlic clove thinly sliced
Salt to taste
Freshly-ground black pepper to taste
4 slcs Italian peasant bread, 1" thick grilled

Preparation

1 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.