White Bean and Tomato Bruschetta

Tags

appetizer, bean, bruschetta, Italian, tomato, vegetarian

I shamelessly say that I stole this recipe from Savory Salty Sweet. Normally if another blogger posts a recipe, I try to refrain from re-posting it almost immediately. But I couldn’t resist this time. It just looked so yummy. I had to try it. So here it is with minimal changes. And it is just as good as she said it would be.

One Year Ago: Azerbaijan Salad

White Bean and Tomato Bruschetta

• 1 clove of garlic, finely minced
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 ½ cups chopped tomato, seeds removed
• 1 ½ cups cooked white beans (canned, rinsed beans are fine)
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh Italian parsley
• Salt and pepper to taste
• A grating of myzithra or Parmesan cheese
• 1 loaf of crusty bread, cut into slices, brushed with olive oil, and grilled until crisp

In a large bowl, combine minced garlic with olive oil and red wine vinegar. Stir to combine, then set aside while you seed and chop the tomatoes. Add tomatoes to garlic and olive mixture, along with the white beans, chopped herbs, salt and pepper. Stir to combine, then taste for seasoning.

To serve, pile on top of slices of grilled bread then sprinkle with a bit of grated cheese.

Balsamic Bruschetta Chicken

Tags

bruschetta, chicken, food, grill, Italian, main dish, meat

A quick dinner, this chicken is super tasty and easy to make. I served it with garlic mashed potatoes and a side salad. The next day I took it to lunch and it reheated well. I plan on adding this to my dinner recipe rotation. It will be so much better when the tomatoes are fresh. I can’t wait for summer’s fresh produce!

Balsamic Bruschetta Chicken

• 1 lb boneless, skinless chicken breast
• 1/8 cup balsamic vinegar
• 1/8 cup olive oil
• Salt and pepper to taste
• 1 can diced tomatoes, drained
• 2 garlic cloves, finely diced
• 1 spring of oregano, chopped
• 3 basil leaves, chopped
• Mozzarella cheese slices

Marinate chicken breast in vinegar and oil. Prepare grill as you normally would. Combine the tomatoes, garlic, oregano, and basil. Prepare a foil pan and pour the bruschetta into it. Heat the bruschetta off to the side while you grill the chicken.  When chicken is grilled through, remove to a plate. On the grill, add a sheet of foil. Then add the chicken, top with bruschetta mizture, and top with the cheese slices. Close the grill lid and allow the heat to melt the cheese until bubbly.