I love the variety and flexibility of bruschetta. Served with a salad, fresh fruit, and a robust wine, this appetizer becomes a wonderfully light and satisfying main meal.
Reprinted with permission from Betsy Carson, producer for Delicious TV.
Mix olive oil, vinegar, and pepper flakes in a bowl. With a small whisk mix rapidly to emulsify into a creamy dressing. This should take about 15
seconds and insures that the emulsified dressing will coat the beans.
Add the garlic, then fold in the beans and basil, reserving a little of the basil for garnishing. Add salt and pepper to taste. Set aside for a few minutes while you grill or toast the bread.
To assemble , spoon the beans onto toasted bread, drizzle with remaining dressing and sprinkle with fresh basil.
As a variation, consider topping the beans with grilled radicchio, sauteed zucchini, or seared baby spinach and capers.
I always use fresh cannellini beans. They hold their shape and texture better than canned. However, if you only have canned, be sure to rinse them well, and fold very gently. Canned beans have a softer texture and tend to turn into a mash.