White bean bruschetta from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

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Notes about this recipe

  • PrincessK on July 28, 2011

    White Bean Bruschetta with Grilled Radicchio Salad, Pg. 62, Italian Grill Because I'm saving my radicchio to grill in another application, I made this recipe as a salad with hearts of escarole ribbons. The rest of the recipe was made as written and the final dish was delicious. A tin of cannellini beans are drained, rinsed and place into a medium sized bowl. Add slivered basil, red pepper flakes, 2 T EVOO, 2 T balsamico, sliced garlic (I pressed it) , S & P. Mix all together and set aside. At this point I rinsed, cored and slivered the heart of a very large escarole. The heart is a lovely light yellow-ish green and much sweeter than the outer leaves. It's terrific as a salad. As it would have been done with a grilled radicchio these escarole ribbons were tossed with 2 T EVOO, 2 T balsamico , S & P. Mix to combine. I mixed the beans and escarole together and served it piled on top of a very thin, slightly warm multi grain, low carb pita.

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