Bruschetta 3 ways


Preparation20 minutes
Cook time10 minutes
ServingsServes 6 to 8


    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.

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