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

  1. 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.
  2. Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
  3. Place tomatoes between two plastic container tops.
  4. Using a serrated knife, slice through the tomatoes to halve them.
  5. Add to a bowl, season with salt and drizzle with olive oil.
  6. Add torn basil into the tomato mixture, along with garlic. Stir to combine. Set aside until ready to serve.
  7. 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

  1. 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.
  2. Break into individual pieces; slices should yield 9-12 pieces, depending on size. Place bread pieces on a tray.
  3. In a bowl, combine 1/2 of the beans, olive oil and salt; smash to your liking.
  4. Add more oil as needed to combine. Stir in balsamic vinegar and stir to combine.
  5. Heat a small pan over medium-high heat. Add olive oil to pan and fry sage leaves until crispy, about 20 seconds.
  6. Transfer sage leaves to a paper-towel-lined dish.
  7. Season sage leaves immediately with salt. Set aside until ready to serve.
  8. When ready to serve, spoon bean mixture onto 3-4 pieces of the bread.
  9. 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

  1. 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.
  2. Break into individual pieces; slices should yield 9-12 pieces, depending on size.
  3. Place bread pieces on a tray.
  4. Spoon ricotta onto 3-4 slices of the bread and spread to cover.
  5. Crack fresh black pepper over top to taste.
  6. Drizzle with honey.