Bruschetta
1 loaf rustic Italian bread, cut into 1/2" thick slices
1/4 cup olive oil
Brush bread on both sides with oil. Bake in 350 degree oven for 10 minutes, turning after 5 minutes. Serve warm.
White Bean and Basil Dip
15 oz. can white northern beans, rinsed and drained
1 large clove garlic, coarsely chopped
1/4 cup chopped fresh basil
1/2 tsp. salt
1/4 tsp. white pepper
1/4 cup olive oil
Place all ingredients in food processor or blender. Blend until smooth. Transfer to a serving bowl and dizzle tip with 2 T. good olive oil and chopped fresh basil. Serve on warmed bruschetta.
Fresh Tomato Salsa
1 lb. Roma tomatoes, cut into a small dice
1 large clove garlic, minced
1 T. minced onion
1/4 cup finely chopped fresh basil
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
Combine all ingredients in a bowl. Stir well. Serve over warmed bruschetta.
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