Tomato & Ceci Bruschetta
EASY | 30 MIN | SERVES 6-12
Recipe adapted from Mario Batali
Ingredients
For the Tomato Bruschetta
2 tomatoes
10 fresh basil leaves
4 garlic cloves, thinly sliced
8 ½” slices of crusty bread
2 Tbsp. ENZO Organic Extra Virgin Olive Oil
Kosher salt & freshly ground black pepper, to taste
For the Ceci Bruschetta
1 cup garbanzo beans
4 Tbsp. ENZO Organic Extra Virgin Olive Oil
2 Tbsp. ENZO’S TABLE Sweet Pepper Pesto
2 Tbsp. ENZO’S TABLE Organic Traditional Balsamic Vinegar
½ tsp. red pepper flakes
½ tsp. fresh rosemary, chopped
2 Tbsp. fresh basil, finely shredded
1 garlic clove, thinly sliced
Kosher salt & freshly ground black pepper, to taste
4 ½” slices of crusty bread
Directions
Step 1
Preheat the grill or broiler.
Step 2
To make tomato mixture, core, seed and cut tomatoes into ¼” cubes. In a medium bowl, combine the tomato, basil, sliced garlic. Season with salt and pepper, to taste.
Step 3
To make ceci mixture, in a seperate mixing bowl, gently stir garbanzo beans, olive oil, pesto, balsamic vinegar, red pepper flakes, rosemary, basil and garlic slices. Season with salt and pepper, to taste.
Step 4
Grill or toast the bread (2-4 minutes or until golden brown). Brush with olive oil and spoon tomato and ceci mixtures onto each slice of bread.
