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Thursday, May 29, 2014

Tuscan Bruschetta


For whatever reason, bruschetta screams Summer to me. Maybe it’s all the fresh flavors. Maybe it’s that one of my favorite bruschetta recipes is served at a restaurant in OBX, where we vacation every Summer. Whatever the reason, with the unofficial kickoff of Summer behind us, I thought now was the perfect time to serve up a warm weather favorite.


Tuscan Bruschetta*
Ingredients

Bruschetta Topping:
1 cup cherry tomatoes
¼ cup red onion, cut into 4 pieces
2 tablespoons olive oil
1 teaspoon balsamic vinegar
½ cup fresh basil leaves
Salt and pepper to taste

Tuscan Bean Spread:
1 (15 oz.) can cannellini beans, drained and rinsed
¼ cup loosely packed parsley leaves
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 garlic clove
Salt and pepper to taste

1 loaf of a crusty bread*
2 tablespoons olive oil
Balsamic vinegar glaze**

Directions
To make the bruschetta topping, place all ingredients in a food processor and pulse 3 to 4 times until the tomato mixture is uniform in size. Pour into a small bowl and set aside. To make the Tuscan bean spread, using the same bowl (no need to wash), add all the ingredients for the bean spread and pulse until the mixture is smooth. To assemble the bruschetta, cut the bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Cool to room temperature. Once cool, spread the bean mixture on the grilled bread and top with the bruschetta mixture. Drizzle balsamic vinegar glaze on top of each piece of bruschetta just before serving.


*Recipe from Ninja

**I used a loaf of bread with fresh rosemary baked into it but you can choose almost any sturdy, crusty bread for this recipe.

**You can also reduce balsamic vinegar on your own. You can find a recipe here

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