Bruschetta

Having just returned from our trip and having not yet restocking my refrigerator, we were a little thin on ingredients last night. Thankfully I had my herbs.

I made two quick bruschettas.

Tomato Parm
some tomatoes (any variety), cut to about 1/2 inch
3 - 5 basil leaves or more, cut into strips
EVOO
salt and pepper (I used a corse sea salt with herbs)
Parmigiano-Reggiano
2 -4 slices Italian bread, toasted





Toss the basil and tomatoes and coat with EVOO. Season with salt and pepper.


Top the bread with the tomatoes and drizzle a little extra oil on top.

Shave the Parm on top.



White Bean and Sage
3 -4 sage leaves, cut into strips
1 can white beans, drained, liquid reserved
EVOO
salt and pepper
2 -4 slices Italian bread, toasted

Heat the oil in a pan until hot but not smoky. Add the sage and fry for a minute.

Add the beans and season with salt and pepper. Add a little of the liquid to keep from drying out.

Divide the beans over the toast and drizzle with more oil and season with salt and pepper.