Contadina Mediterranean White Bean Bruschetta Recipes
WHITE BEAN BRUSCHETTA
This simple, rustic appetizer has terrific flavor and is a favorite with my family. I mentioned in the directions that I like to let the bean mixture sit for a bit, but that is not included in the prep time. This is a great starter for and Italian or Mediteranean style meal.
1/2 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons fresh basil leaves, shredded or chiffonade
1 -2 clove garlic, thinly sliced
salt & fresh ground pepper, to taste
6 slices crusty Italian bread, cut into 1 inch thick slices
more olive oil, to dress the bread
garlic, to dress the bread
Steps:
Preheat grill pan or broiler.
In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic.
Season with salt and pepper to taste.
It's nice if the mixture can sit for a half an hour or so.
For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor.
This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds.
Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices.
Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp, or until there are grill marks.
Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.
This bruschetta is nice served with a tossed green salad.
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