Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
16 slices baguette, sliced ?- to 3/8-inch thick
Olive oil
1 garlic clove, peeled and halved lengthwise (optional)
Brush bread with olive oil on one side and grill oiled side down until golden brown. OR grill both sides, brushed with olive oil, in a grill pan. After removing from grill pan, immediately rub warmer sides of bread with cut garlic clove. Top with the following toppings.
White Bean (Makes enough for 9 bruschetta):
1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
Tapenade (JGO note: Haven't tried this topping yet)
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
? cup olive oil
Combine all ingredients in a food processor and process until smooth.
Fresh Tomato (Makes enough for 8 bruschetta):
2 tomatoes (or 5 to 6 Roma tomatoes), seeded, cored and finely diced
2 cloves garlic, finely chopped (less is OKnone for M. OR omit and just rub some garlic on the grilled bread)
1 tablespoon olive oil
1 tablespoon fresh basil chiffonade (or basil in a tube, e.g. "Gourmet Garden" brand, from the refrigerated produce section of the market)
Salt and freshly ground pepper
Combine all ingredients in a small bowl and season with salt and pepper to taste and let sit at room temperature for 20 minutes. Drain through a strainer for 5 minutes.
