Friday, October 2, 2009

Recipe of the Day: Tomato & Canellini Bean Bruschetta

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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