A Trio Of Bruschetta Recipe

• 16 slc French bread sliced 1/2" thick Extra virgin olive oil
• 1 c. Cooked white beans (if using canned, rinse and drain)
• 1 Tbsp. Balsamic vinegar
• 2 x Garlic cloves finely minced
• 1 Tbsp. Extra virgin olive oil
• 1 Tbsp. Finely-minced fresh rosemary
• 1 c. Black nicoise olives pitted
• 1 Tbsp. Capers
• 3 x Garlic cloves
• 2 x Anchovy fillets
• 1 Tbsp. Fresh lemon juice
• 1/4 c. Extra virgin olive oil
• 2 x Tomatoes finely diced
• 2 x Garlic cloves finely minced
• 1 Tbsp. Extra virgin olive oil
• 2 Tbsp. Fresh basil chiffonade Salt to taste Freshly-grnd black pepper to taste

1. Brush bread with extra virgin olive oil on one side and grill oiled-side down till golden.
2. Top with the following toppings.
3. This recipe yields 4 servings.
4. White Bean Topping: Combine all ingredients in a medium bowl and let sit at room temperature for 30 min.
5. Tapenade Topping: Combine all ingredients in a food processor and process till smooth.
6. Fresh Tomato Topping: Combine all ingredients in a small bowl and season with salt and pepper to taste.

bread, white beans, balsamic vinegar, garlic, extra virgin olive oil, rosemary, black nicoise olives, capers, garlic, anchovy fillets, lemon juice, extra virgin olive oil, tomatoes, garlic, extra virgin olive oil, fresh basil chiffonade salt

Taken from cookeatshare.com/recipes/a-trio-of-bruschetta-62061 (may not work)