Tuscan Bruschetta

Tuscan Bruschetta
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Kitchen Team

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Bruschetta Topping:
1 Cup Cherry Tomatoes,
1/4 Cup Red Onion, cut into 4 pieces,
2 Tbsp Olive Oil,
1 Tsp Balsamic Vinegar,
1/2 Cup Fresh Basil Leaves,
Salt and pepper to taste,

Tuscan Bean Spread:
1 (15 oz.) Can Cannellini Beans, drained and rinsed,
1/4 Cup Loosely Packed Parsley Leaves,
2 Tbsp Fresh Lemon Juice,
1 Tbsp Olive Oil,
1 Garlic Clove,
Salt and pepper to taste,
1 Loaf French Bread,
2 Tbsp Olive Oil


  1. To make the Bruschetta Topping: Place all ingredients in the bowl and pulse 3 to 4 times until tomato mixture is uniform in size. Pour into a small bowl and set aside.
  2. To make the Tuscan Bean Spread: Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth.
  3. Assemble The Bruschetta: Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Cool to room temperature. Spread the bean mixture on the grilled bread and top with the bruschetta mixture. Garnish the plate with fresh basil.


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