food
Bruschetta: 3 Ways
Why have one type of bruschetta when you can have tomato, bean and ricotta honey varieties almost as easily?
food
Bruschetta: 3 Ways
Why have one type of bruschetta when you can have tomato, bean and ricotta honey varieties almost as easily?
Ingredients
- 3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)
- 4 cups water
- 1 1/2 tablespoon salt
- 1 pint cherry tomatoes
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 8-10 fresh basil leaves
- 1 clove garlic, minced
Steps
- Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.
- Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
- Place tomatoes between two plastic container tops.
- Using a serrated knife, slice through the tomatoes to halve them.
- Add to a bowl, season with salt and drizzle with olive oil.
- Add torn basil into the tomato mixture, along with garlic. Stir to combine. Set aside until ready to serve.
- When ready to serve, spoon some of the liquid from the mixture over 3-4 slices of the bread and top with tomato mixture.
Ingredients
- 3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)
- 4 cups water
- 1 1/2 tablespoon salt
- 1 can cannellini beans, rinsed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 small bunch fresh sage, stems discarded
Steps
- Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.
- Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
- In a bowl, combine 1/2 of the beans, olive oil and salt; smash to your liking.
- Add more oil as needed to combine. Stir in balsamic vinegar and stir to combine.
- Heat a small pan over medium-high heat. Add olive oil to pan and fry sage leaves until crispy, about 20 seconds.
- Transfer sage leaves to a paper-towel-lined dish.
- Season sage leaves immediately with salt. Set aside until ready to serve.
- When ready to serve, spoon bean mixture onto 3-4 pieces of the bread.
- Top with whole beans and finish with pieces of fried sage leaf.
Ingredients
- 3-4 slices of stale ciabatta bread (or sun-dried ciabatta bread from specialty store)
- 4 cups water
- 1 1/2 tablespoon salt
- 1 cup fresh ricotta cheese
- Black pepper
- Honey, to drizzle
Steps
- Dissolve salt in water. Dunk bread in salty water for 15-30 seconds, until bubbles emerge around the bread. You want the bread to be pliable but still crisp.
- Break into individual pieces; slices should yield 9-12 pieces, depending on size.
- Place bread pieces on a tray.
- Spoon ricotta onto 3-4 slices of the bread and spread to cover.
- Crack fresh black pepper over top to taste.
- Drizzle with honey.