A great take on summery bruschetta that makes it work for just about any season.
Tomato & Bean Bruschetta
1 16 oz can canellini beans, drained and rinsed
1 cup diced tomatoes
1/3 cup chopped red onion
2 T torn or thinly sliced fresh basil
1 tsp chopped fresh garlic
Combine above ingredients in bowl.
2 T sundried tomato pesto
2 T red wine vinegar
1 T balsamic vinegar
1/2 cup extra virgin olive oil
salt & pepper to taste
Combine ingredients in bowl. Mix vinaigrette & tomato/bean mixture together. Serve atop toasted bread slices. Savor & enjoy!
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