Venetian White Bean Bruschetta
A fresh twist on the traditional bruschetta, this recipe is made complete with Caesar-dressing-flavoured crostini.
Recipe courtesy Renée’s Gourmet
Ingredients
- Bruschetta
- 1 can white kidney beans drained and rinsed
- 1 tomato seeded and diced
- 1/4 red onion chopped
- 1 tbsp Italian parsley chopped
- 2 cloves garlic crushed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Crostini
- 1 baguette sliced into rounds
- 1/2 cup Caesar salad dressing
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat oven to 325° F/163°C.
- Place baguette rounds on a baking sheet.
- Brush the baguette rounds with dressing and bake approximately eight minutes or until golden. Cool on a baking rack.
- Toss bruschetta ingredients together and serve on crostini.
