Bruschetta Pecorino and Cannellini bean bruschetta

INGREDIENTS: Bruschetta Pecorino
Sliced French bread
1 quart Tomatoes, diced
1/4 Red onion, diced
2 Garlic cloves
3 oz Sun dried tomatoes
2 T kale, chopped fine
1 t garlic powder
Salt and pepper to taste
Olive oil
Pecorino cheese

Grill bread.

In a bowl, combine all ingredients except for pecorino cheese.

Top mixture on grilled sliced bread and sprinkle pecorino cheese on top.

Serve immediately.

INGREDIENTS: Cannellini Bean Bruschetta
Sliced french bread
Romano cheese

Cannellini spread:
2 quart Cannellini beans
3 Garlic cloves
3 Fresh sage leaves
Salt and pepper to taste

Cannellini topping:
1 quart Cannellini beans
2 T kale
1 t red onion
Olive oil
Salt and pepper to taste

Place all cannellini spread ingredients into a food processor. Process until at desired consistency.

In a bowl, toss all of cannellini bean topping ingredients together.

Grill french bread. Spread layer of cannellini spread onto bread then top with cannellini bean mixture.

Sprinkle Romano cheese on top and serve

Pinzone’s Italian Downtown
312 Fairhope Ave.
Fairhope, AL 36532
(251) 990-5535

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