Bruschetta With White Beans Sun Dried Tomatoes And Basil Food

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

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.

QUICK GARLICKY BRUSCHETTA WITH TOMATOES AND BASIL

Steps:

• In a small bowl, combine tomatoes, basil, olive oil, and garlic powder. Mix well to combine. Season, to taste, with salt and black pepper.
• Spoon tomato mixture on toasted bread slices and serve.

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.