Mixed Bruschetta

• 2 None small baguettes, cut into 1/4 inch slices
• 1 tbsp olive oil
• None None Tomato and Olive Bruschetta
• 1 None ripe tomato, seeded, finely chopped
• 1/4 None small red onion, finely chopped
• 2 tbsp fresh basil, shredded
• 6 None pitted black olives, thinly sliced
• 2 tsp balsamic vinegar
• 1 clove garlic, minced
• None None White Bean and Pancetta Bruschetta
• 2 slices pancetta, finely chopped
• 1/3 cup canned cannellini beans, drained, rinsed
• 1 tbsp lemon juice
• 1 clove garlic, thinly sliced
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, chopped

1. Preheat oven to 400u0b0F. Lightly grease a baking tray.
2. Arrange bread on prepared tray. Brush with oil. Bake for 4-5 mins, until golden. Set aside to cool.
3. For the tomato and olive topping, combine all ingredients. Season. Transfer to a serving bowl and set aside.
4. For the white bean and pancetta topping, heat a nonstick pan over medium heat. Cook pancetta for 3-4 mins, until crisp. Set aside. In a blender, combine beans, oil, lemon juice, garlic and mustard. Puree until smooth. Fold in parsley. Season. Transfer to a serving bowl and top with crispy pancetta.
5. Serve tomato and olive topping and white bean and pancetta topping with toasted baguette.

baguettes, olive oil, tomato, tomato, red onion, fresh basil, black olives, balsamic vinegar, clove garlic, white bean, pancetta, cannellini beans, lemon juice, clove garlic, mustard, parsley

Taken from recipes-plus.com/api/v2.0/recipes/25926 (may not work)