BRUSCHETTA WITH WHITE BEAN SPREAD AND SPICY TAPENADE

This makes a great appetizer. You can also make it for hors d'oeuvre on smaller pieces of bread. Garnish with baby arugula.

This makes a great appetizer. You can also make it for hors d'oeuvre on smaller pieces of bread. Garnish with baby arugula.

Makes 12 to 16 pieces

Ingredients

  • olive tapenade:
  • 1 cup pitted black olives
  • 2 cloves garlic, finely chopped
  • pinch hot red pepper flakes
  • 2 tbsp capers, well drained (or rinsed if using salted capers)
  • 2 tbsp extra virgin olive oil or more if necessary
  • white bean spread:
  • 2 cups cooked white kidney beans (1 19oz tin, rinsed and drained)
  • 2 tbsp lemon juice (or more to taste)
  • 1 clove garlic, minced
  • 1 tsp hot red pepper sauce (or more or less to taste)
  • 2 tbsp extra virgin olive oil
  • bruschetta:
  • 6 slices crusty Italian bread, approx. 1/2" thick and 4" across
  • 1 clove garlic, cut in half
  • 2 tbsp extra virgin olive oil
  • garnish:
  • baby arugula

Method

    1. For the tapenade place olives, garlic, hot pepper flakes and capers in a food processor and chop. Add enough olive oil so that mixture forms a runny paste.

    2. For the white bean spread, in a food processor, puree beans with lemon juice, garlic, hot pepper sauce and 2 tbsp olive oil. Season to taste.

    3. On the barbecue, grill pan or in a panini maker, grill bread until marked on both sides. Rub one side with the cut side of a clove of garlic and brush that side with olive oil.

    4. Spread oiled side of bread with bean spread, top with tapenade and arugula.

BRUSCHETTA WITH WHITE BEAN SPREAD AND SPICY TAPENADE

Find more of Bonnie's delicious recipes in her cookbooks: