Bruschetta With Tomatoes Beans And Fresh Herbs Recipes

BRUSCHETTA WITH WHITE BEANS, TOMATOES, AND FRESH HERBS

Steps:

• For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
• Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
• For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
• Cut the garlic in half and rub generously over one side of each slice.
• Brush the olive oil over each side as well.
• To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.

BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL

Steps:

• Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
• For the bruschetta topping:
• Preheat a grill or stove-top grill pan.
• Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
• While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
• With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
• When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
• Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

BRUSCHETTA WITH FRESH TOMATO AND BASIL

Steps:

• In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible.
• Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately.

BRUSCHETTA WITH WHITE BEANS, TOMATOES AND OLIVES

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
• Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
• Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
• Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.

FRESH TOMATO BRUSCHETTA

Steps:

• In a small bowl, combine the first 10 ingredients. , Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat until cheese is melted, 3-5 minutes. With a slotted spoon, top each slice with about 1 tablespoon tomato mixture.

TOMATO AND HERB BRUSCHETTA

Steps:

• Mix first 7 ingredients in bowl.
• Season to taste.
• Cut toasted bread in half.
• Spoon tomato mixture on top of bread and serve.

BRUSCHETTA WITH TOMATOES, BEANS AND FRESH HERBS

Steps:

• In a bowl, combine all the topping ingredients, including pepper to taste. Toss well, cover and refrigerate for at least 1-2 hours or for up to 2 days to allow the flavors to blend. FOR THE BRUSCHETTA: Preheat a broiler or prepare a fire in a charcoal grill. Arrange the bread slices on a rack on a broiler pan or on a grill rack and broil or grill for 2 minutes. Turn the bread slices over and continue to cook until golden, 1-2 minutes longer. Remove from the heat, rub a cut side of the garlic clove over one side of each warm bread slice and then brush with 1/2 teaspoon of the olive oil. Mound an equal amount of the topping on the garlic-rubbed side of each bread slice. Transfer to a platter and serve immediately Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Bruschetta-with-Tomatoes-Beans-and-Fresh-Herbs-recipe-79.aspx#ixzz2WTaAvEqp