Bruschetta Variations

Photo by: moria

Bruschetta Variations

Food 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

Recipe 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.

Recipe source: Foodista recipe