Esca Bruschetta
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- Servings: 8
- 1/4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup shredded fresh basil
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced rosemary
- salt
- fresh ground black pepper
- 2 (19 ounce) cans cannellini beans, drained & rinsed
- 2 (6 ounce) cans mackerel in olive oil or 2 (6 ounce) cans tuna in olive oil, drained and broken up into large chunks
- 1 small red onion
- italian peasant bread, grilled or toasted
- rosemary sprig, for garnish (optional)
Recipe
- 1 in a bowl, combine the olive oil, vinegar, basil, garlic, crushed red pepper and minced rosemary.
- 2 season with salt & pepper.
- 3 in a large bowl, combine the beans with the mackerel or tuna, and tosss gently.
- 4 add the dressing and toos again.
- 5 mound 1/4 cup of salad on each toast.
- 6 garnish with rosemary sprigs and serve.
- 7 tip: don't mix this salad too far in advance, since the acid in the vinegar will discolor the herbs and leaves.
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