Bruschetta Variations (Mario Batali)

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 1

Ingredients:

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

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

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

Directions:

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.
2. Tomato Basil Bruschetta: 2 red ripe tomatoes, seeded and finely chopped 4 basil leaves, cut into chiffonade 2 cloves garlic, thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper 4 (1-inch) thick slices Italian peasant bread, grilled

By RecipeOfHealth.com