In the United States, most people associate the word bruschetta with a mixture of tomatoes, basil, olive oil and fresh mozzarella. Technically, bruschetta is thickly sliced bread, grilled or toasted, rubbed with garlic and moistened with fresh, extra virgin olive oil. Italians eat it as an appetizer or snack - some eat it as is while some choose to top it with a variety of ingredients. The recipes here can be used as the traditional appetizer or snack, but when paired with a salad or soup and a glass of wine they can provide you with a light Mediterranean-style lunch or dinner. Recipe courtesy of Mediterranean Meals.
Ingredients:
1 loaf of good country-style bread cut into 10 thick slices
1 clove of garlic
Extra virgin olive oil
For bean mixture:
2 15 ounce cans of cannellini beans, drained
4 cloves of garlic
2 tablespoons lemon juice
3 tablespoons fresh oregano or basil
1/4 cup extra virgin olive oil (to drizzle into processor)
salt and pepper to taste
For balsamic glaze:
1/2 cup balsamic vinegar
1. Heat the oven to 425 degrees fahrenheit or start grill. Brush the bread slices with olive oil and place them on a sheet pan or directly on grill rack. Cook, turning once, until tops and sides are golden, remove from heat and rub one side of each with the garlic clove. Set aside.
2. Pour the balsamic vinegar into a small sauce pan and bring to a simmer over low heat. Cook until the balsamic vinegar thickens and looks like a syrup. Take off the heat.
3. While the balsamic vinegar is reducing, add the beans, garlic, lemon juice, oregano or basil and some salt and pepper to a food processor or blender. Turn the processor on and slowly drizzle in the olive oil, little by little, keeping your eye on the consistency of the beans. You want the texture to be creamy.
4. Spread the bean mixture over each piece of bread and drizzle with balsamic vinegar. Finish with an extra drizzle of extra virgin olive oil.