Food Network: Bruschetta Variations

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Bruschetta Variations
Recipe copyright 2000, Mario Batali. All rights reserved.

Ingredients
White Bean Bruschetta:
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

Directions
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.

Ingredients
Ceci Bean Bruschetta:
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

Directions
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

Ingredients
Mackerel Bruschetta:

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