Rosemary Bean Bruschetta Food

ROSEMARY BRUSCHETTA

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
• Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
• Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.

ROSEMARY & BEAN BRUSCHETTA

Steps:

• Place your beans in a large bowl, cover with water and allow them to soak overnight.
• After soaking, drain and rinse the beans, and then put them in a pan, cover with fresh water, and bring to a boil.
• Boil rapidly for approximately 10 minutes.
• Reduce your heat and allow the beans to simmer for about 1 hour, until tender.
• Drain beans and set them aside.
• Meanwhile, put the tomatoes in a bowl, cover with boiling water, and leave for 30 seconds.
• Then peel, seed and chop the flesh.
• Heat your oil in a frying pan, add the fresh tomatoes and the sun-dried tomatoes, the garlic and the rosemary.
• Cook for 3 minutes until the tomatoes begin to break down and soften.
• Add the tomato mixture to the beans, season to taste with salt and pepper and mix well.
• Rub the cut sides of your ciabatta slices with the garlic clove and then toast lightly.
• Spoon your bean mixture on top of the toast and sprinkle with basil and drizzle with olive oil before serving.
• Some like to grate a small amount of fresh parmesan on top.
• ENJOY!

SHRIMP & WHITE BEAN BRUSCHETTA

Steps:

• Heat 2-4 tbsp olive oil over low heat in a small saucepan.
• Add 1 clove of the thinly sliced garlic to the oil, and warm over the low flame until the oil is infused, about 5-7 minutes.
• Brush the slices of crusty bread with the garlic oil, and place under the broiler until they just begin to turn golden and crunchy, about 4-5 minutes.
• Warm the remaining olive oil in a sauté pan over medium heat.
• Add garlic, rosemary, and crushed red pepper and cook for a couple minutes, until the smell of rosemary fills the air.
• Next add the beans and balsamic vinegar (if using), stir to coat beans with the warm oil.
• Increase the heat to medium high, and add the shrimp pieces.
• Stir to coat shrimp with olive oil, and cook until they turn pink.
• Top each of the toasted bread slices with equal parts of the bean and shrimp mixture.
• Garnish with shredded fresh basil.
• Serve immediately.