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A Trio of Bruschetta

A Trio of Bruschetta

Create a little variety in your appetizers with three takes on bruschetta: white bean, tapenade with anchovies, and fresh tomato.

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ingredients

Bruschetta

16
slices French bread, sliced ½-inch thick
Olive oil

White Bean

1
cup cooked white beans, if using canned, rinsed and drained
1
Tbsp balsamic vinegar
2
cloves garlic, finely chopped
1
Tbsp olive oil
1
Tbsp finely chopped fresh rosemary

Tapenade

1
cup black nicoise olives, pitted
1
Tbsp capers
3
cloves garlic
2
anchovy fillets
1
Tbsp fresh lemon juice
¼
cup olive oil

Fresh Tomato

2
tomatoes, finely diced
2
cloves garlic, finely chopped
1
Tbsp olive oil
2
Tbsp fresh basil chiffonade
Salt and freshly ground pepper
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directions

Step 1

Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

Step 2

Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.

Step 3

Combine all ingredients in a food processor and process until smooth.

Step 4

Combine all ingredients in a small bowl and season with salt and pepper to taste.

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