Tomato bruschetta

For the bread:

Cut a baguette on the bias into slices an inch or so thick. Drizzle with olive oil, and season with salt and pepper. Bake at 375 degrees Fahrenheit until crisp. Peel and halve a garlic clove and rub the cut side onto the crisp bread.

For the tomato mixture:

1 cup (250 mL) cherry or grape tomatoes, halved
¼ cup (62 mL) fresh basil, chopped
½ cup (125 mL) bocconcini pearls or sliced fresh mozzarella
2 Tbsp. (30 mL) olive oil
Salt and pepper
Balsamic vinegar or reduced balsamic vinegar

Toss all ingredients together. Spoon mixture on top of toasted bread and garnish with balsamic vinegar.

Makes approximately 2 cups (500 mL), enough to top 25 bruschetta.

White bean bruschetta

For the bread:

Cut a baguette on the bias into slices an inch or so thick. Drizzle with olive oil, and season with salt and pepper. Bake at 375 degrees Fahrenheit until crisp. Peel and halve a garlic clove and rub the cut side onto the crisp bread.

For the bean mixture:

1 large onion, finely diced
1 Tbsp (15 mL) fresh thyme
2 wine-cured chorizo sausage links, cooked and thinly sliced
2 cups (500 mL) precooked white beans
½ cup (125 mL) chicken stock
Olive oil
Salt and pepper

Sauté onions and thyme in olive oil. Add sausages and beans and continue to sauté. Add ½ cup of chicken stock to keep the mixture moist, adding more if necessary. Drizzle with a few tablespoons of olive oil. Season with salt and pepper.

This mixture can be made a day ahead. Before serving, warm mixture slightly, and then spoon it on top of toasted bread.

Makes approximately 2-1/2 cups (625 mL), enough to top 30 bruschetta.

Recipes courtesy of Jenna Mawjee, director of the Cookshop at the Cookshop & Cookschool. Printed with permission. All rights reserved.