A Trio Of Bruschetta Recipe - Cooking Index
A Trio Of Bruschetta Recipe - Cooking Index
| 16 x | French bread, 1/2" thick | |
| Olive oil - as needed | ||
| White Bean Topping | ||
| 1 cup | Cooked white beans | |
| = (if using canned, rinse and drain) | ||
| 1 tablespoon | Balsamic vinegar | |
| 2 | Garlic cloves - finely chopped | |
| 1 tablespoon | Olive oil | |
| 1 tablespoon | Finely-chopped fresh rosemary | |
| Tapenade Topping | ||
| 1 cup | Black nicoise olives - pitted | |
| 1 tablespoon | Capers | |
| 3 | Garlic cloves | |
| 2 | Anchovy fillets | |
| 1 tablespoon | Fresh lemon juice | |
| 1/4 cup | Olive oil | |
| Fresh Tomato Topping | ||
| 2 | Tomatoes - finely diced | |
| 2 | Garlic cloves - finely chopped | |
| 1 tablespoon | Olive oil | |
| 2 tablespoons | Fresh basil chiffonade | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Brush bread with olive oil on one side and grill oiled-side down until golden brown. Top with the following toppings.
White Bean Topping: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
Tapenade Topping: Combine all ingredients in a food processor and process until smooth.
Fresh Tomato Topping: Combine all ingredients in a small bowl and season with salt and pepper to taste.
This recipe yields 4 servings.
Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A26) - from the TV - FOOD NETWORK
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