Mixed Bruschetta
Ingredients
- 2 None small baguettes, cut into 1/4 inch slices ⓘ
- 1 tbsp olive oil
- None None Tomato and Olive Bruschetta ⓘ
- 1 None ripe tomato, seeded, finely chopped ⓘ
- 1/4 None small red onion, finely chopped
- 2 tbsp fresh basil, shredded ⓘ
- 6 None pitted black olives, thinly sliced
- 2 tsp balsamic vinegar ⓘ
- 1 clove garlic, minced
- None None White Bean and Pancetta Bruschetta
- 2 slices pancetta, finely chopped ⓘ
- 1/3 cup canned cannellini beans, drained, rinsed ⓘ
- 1 tbsp lemon juice ⓘ
- 1 clove garlic, thinly sliced ⓘ
Instructions
- Preheat oven to 400°F. Lightly grease a baking tray.
- Arrange bread on prepared tray. Brush with oil. Bake for 4-5 mins, until golden. Set aside to cool.
- For the tomato and olive topping, combine all ingredients. Season. Transfer to a serving bowl and set aside.
- For the white bean and pancetta topping, heat a nonstick pan over medium heat. Cook pancetta for 3-4 mins, until crisp. Set aside. In a blender, combine beans, oil, lemon juice, garlic and mustard. Puree until smooth. Fold in parsley. Season. Transfer to a serving bowl and top with crispy pancetta.
- Serve tomato and olive topping and white bean and pancetta topping with toasted baguette.
Nutrition & Diet Analysis (per serving)
434
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).