Three Bean Vegetarian Bruschetta

Three Bean Vegetarian Bruschetta

Three Bean Vegetarian Bruschetta

Servings:
About 24 Pieces
Quantity
Ingredients
1 of each
French baguette, sliced ½-inch thick
1/4 cup
Extra-virgin olive oil
2 each
Garlic cloves
1 T
Extra-virgin olive oil
4 cloves
Garlic, finely chopped
4 small bulbs
Shallots, finely chopped
1, 14.28 oz. can
1, 14.28 oz. can
1, 14.28 oz. can
1, bunch
Swiss-chard, washed and chopped
2/3 cup
Vegetable broth or water
2, 14.28 oz. cans
To taste
Kosher salt
To taste
Black pepper
Garnish
Basil, chiffonade
Garnish
Parmesan, shaved

 

For Bruschetta: Preheat gas grill to medium heat, about 350°F. Place baguette slices on a sheet pan. Generously brush bread slices with olive oil. Carefully place baguette slices on heated grill perpendicular to grate so bread does not fall through. Grill bread on each side for about 2 minutes; until bread is toasted and nice grill marks appear. If preferred, toast bread slices in oven at 350°F for 10 minutes, or until golden brown. Remove bread slices from grill (or oven) and immediately rub with garlic cloves. Set aside.

For Bruschetta Topping: In a large sauté pan heat olive oil over medium heat. Add garlic and shallots, and sauté until lightly browned; about 5 minutes. Stir in Carmelina Brands® Butter Beans, Ceci and Cannellini Beans, and Swiss Chard. Add vegetable broth and bring mixture to a boil. Reduce heat to low and simmer mixture for about 10 minutes; until liquid mostly evaporated. While mixture is simmering, mash some of the bean mixture with the back of a wooden spoon, keeping some of the beans whole and chunky. Once liquid has evaporated, stir in Carmelina ‘e…San Marzano® Italian Cherry Tomatoes. Continue to cook for about 5 minutes, until mixture is heated through. Season mixture to taste with salt and pepper. Place bread slices on serving tray and top Bruschetta with Three Bean Vegetarian mixture. Garnish with fresh basil and shaved Parmesan. Mangia and enjoy!

* Recipe created by Chef Michael DeGeorgio on behalf of Mangia, Inc.™