Tuscan Bruschetta

I love this super easy recipe! It goes great on the side of chicken or pasta, or makes a great snack. I usually substitue whatever ingredients I have on hand and it doesn't seem to matter much in taste. This recipe also calls for a little food processor to chop everything up, but you can chop by hand easily.

Tuscan Bruschetta

Bruschetta Topping:
1 Cup Cherry Tomatoes

1/4 Cup Red Onion

2 Tablespoons Olive Oil

1 Teaspoon Balsamic Vinegar

½ Cup Fresh Basil Leaves (or use dried)

Salt and pepper to taste

Tuscan Bean Spread:

1 (15 oz) Can Cannellini Beans, drained and rinsed (white kidney beans found in bean aisle)

1/4 Cup Loosely Packed Parsley Leaves (or use dried)

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil

1 Garlic Clove

Salt and pepper to taste

 1 Loaf French Bread (I've also used wheat bread)

2 Tablespoon Olive Oil

To make the Bruschetta Topping
Place all ingredients in food processor and pulse until tomato mixture is uniform in size. Pour into a small bowl and set aside.

To make the Tuscan Bean Spread
Using the same bowl (no need to wash), add all the ingredients for the bean spread, pulse until the mixture is smooth.

Assemble the Bruschetta
Cut the French bread into ½ inch thick slices, brush with olive oil and grill on each side until lightly golden brown. Spread the bean mixture on the grilled bread and top with the bruschetta mixture.