Bruschetta Two Ways – Recipes

Bruschetta

Baguette
One clove of garlic
Olive oil

Slice the bread into 1/2″ slices and toast. We tried toasting them on the grill, and unless you are a grill expert, I suggest using an oven.  After they are toasted, cut the garlic clove in half and rub the cut edge on the toast, and then drizzle the toast with olive oil.  You can serve them plain, or top them. If you aren’t going to serve them immediately, though, I suggest setting out a tray of the bruschetta with bowls of the toppings, or else they will get soggy.

Cannellini Bruschetta Topping

Two cans of cannellini, drained and rinsed
A handful of basil leaves (about 3 tablespoons chopped)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt & pepper to taste

Mix together in a mixing bowl. Add a little more vinegar or olive oil if it needs it. You can eat this right away, but it’s tastier if you let it marinate for a few hours.

I didn’t do it this time, but I am thinking it will probably stay on the toast better if you smash the cannellini a bit.

Tomato Bruschetta Topping

1½ pounds roma tomatoes
A handful of basil leaves (about 3 tablespoons chopped)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt & pepper to taste

Set a big pot of water to boil and once it’s boiling, remove it from the stove. Carefully drop the tomatoes in and let them sit for one minute. While they set, fill a big bowl with ice and water. Remove the tomatoes from the boiling water and plunge them into the ice water.  Drain.  Cut an x in the end of the tomatoes and remove the skins.

Cut the tomatoes in half. Gently squeeze them over a bowl to get out the majority of the juice and seeds. Discard the juice and seeds. Dice the tomatoes and mix with the other ingredients. Taste and add more vinegar or oil if it needs it. Like the cannellini topping, you can serve it right away, but it will taste better if you let it marinate for a few hours.