Bruschetta 3 ways Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
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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