pen rainbow

Tuesday, July 2, 2013

Tuesday's Cupboard—Bruschetta with Tomatoes, Beans & Herbs



Easy & delicious bruschetta with fresh veggie salad!


Celebrate the Fourth of July with this cool & fresh summer salad!


Top bruschettas with fresh & delicious summer veggies!

Here's another way to use summer veggies when they are fresh and plentiful!  Pick fresh ingredients from your garden or pick them up at the farmers' market.  Either way, this recipe is easy & delicious!

From Cooking.com
Original recipe by Mary Beth Clark

My subsitutions:  

•  I used sliced French bread in place of artisan country white or wheat bread
•  I toasted the bread in the toaster instead of in the oven or on the grill
•  I did not refrigerate the bean/herb mixture ahead of time
•  I tossed the bean & herb mixture with a few sprinkles of red & white vinegars, plus some garlic & basil flavored olive oils
•  Seasoned the bean & herb salad with freshly ground mixed peppercorns & black finishing salt

Flavored olive oils


Chef's secret (from my son the chef)
Finishing salts enhance the flavors in the food




Bruschetta with Tomatoes, Beans & Herbs



Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark

Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes




Serves:  4





In Tuscany, the city of Lucca is known for its outstanding olive oil, showcased here in the garlic-scented toast known as bruschetta. You can also serve the toasts topped with cured meats, marinated roasted peppers or other ingredients of your choosing.


INGREDIENTS
For the Topping:
1 cup seeded and diced ripe beefsteak tomato
3/4 cup well-drained cannellini beans (freshly cooked or canned)
1/4 cup seeded and diced cucumber
2 tablespoons thinly sliced green (spring) onion
1 tablespoon fresh oregano leaves or 1 1/2 teaspoons dried oregano
1 tablespoon chopped fresh basil or 1 1/2 teaspoons dried basil
Freshly ground pepper

For the Bruschetta:
8 slices country-style white or whole-wheat bread, each 2 1/2 inches wide and 1/2 inch thick
1 large clove garlic, cut in half
4 teaspoons extra-virgin olive oil

DIRECTIONS

FOR THE TOPPING:
In a bowl, combine all the topping ingredients, including pepper to taste. Toss well, cover and refrigerate for at least 1-2 hours or for up to 2 days to allow the flavors to blend.

FOR THE BRUSCHETTA:
Preheat a broiler or prepare a fire in a charcoal grill. Arrange the bread slices on a rack on a broiler pan or on a grill rack and broil or grill for 2 minutes. Turn the bread slices over and continue to cook until golden, 1-2 minutes longer. Remove from the heat, rub a cut side of the garlic clove over one side of each warm bread slice and then brush with 1/2 teaspoon of the olive oil.
Mound an equal amount of the topping on the garlic-rubbed side of each bread slice. Transfer to a platter and serve immediately.


Rinse canned cannellini beans
Garden fresh basil, cucumber, green onion, heirloom tomato & oregano
(or fresh from Safeway)
Peel & chop a fresh cucumber

Toss with your favorite vinaigrette

Spread toasts with olive oil & fresh garlic rub