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Sunday, February 22, 2015

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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