Bruschetta 3 ways Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
179,312 plays
Watch on YouTube | You're Watching Episode: 1004
More Laura in the Kitchen Recipes:
Mini Pavlovas Recipe
Peach Sorbet Recipe
Cake Mix Birthday Cake Cookies Recipe
Pasta with Zucchini and Cream Recipe
Brussels Sprouts with Onions and Pancetta Recipe
Cheesy Bacon Ranch Potatoes Recipe

Bruschetta 3 ways

Serves 6 to 8

Prep time: 20 mins
Cook time: 10 mins

Green Beans and Rosemary:
15 oz can of Cannellini Beans, drained and rinsed
1 Tbsp of Rosemary Needles
Garlic Oil
Salt and Pepper, to taste
Lemon Juice

Artichokes and Capers:
1 15 oz can of Quartered Artichokes
2 Tbsp of Capers
2 Tbsp of Fresh Chopped Parsley
Garlic Oil

Avocado and Mint:
1 Avocado
Fresh Mint
Pinch of Hot Pepper Flakes
Salt and Pepper, to taste
Lemon Juice


For the cannellini beans, in a small saucepan, add 2 tablespoons of garlic oil, allow it to get nice and hot, then add the rosemary, allow to crisp up a bit then add the cannellini beans along with salt and pepper and cook them for a couple minutes smashing them lightly with a wooden spoon. Finish it off with some lemon juice and spread on toasted bread.

For the artichoke hearts:
Add 2 Tablespoons of garlic oil to a skillet, add the artichokes and capers and saute for a few minutes on medium high heat until the artichokes crisp up a bit around the edges. Season with salt and pepper to taste, the fresh parsley and a squeeze of lemon. Spoon on toasted bread.

For the Avocado:
In a bowl smash the avocado along with some salt and lemon juice. Spread on some toasted bread and top with some chili flakes and fresh mint leaves.

Recipe By: Laura Vitale