Recipe Book

Dips & Marinades
Master Prep
Assemble the Bruschetta
Cut the French bread into ½ inch thick slices, brush with olive oil
and grill on each side until lightly golden brown. Cool to room temperature.
Spread the bean mixture on the grilled bread and top with the bruschetta
mixture. Garnish the plate with fresh basil.
Tuscan Bruschetta
Bruschetta Topping
1 Cup Cherry Tomatoes
¼ Cup Red Onion, cut into 4 pieces
2 Tbsp Olive Oil
1 Tsp Balsamic Vinegar
½ Cup Fresh Basil Leaves
Salt and pepper to taste
To make the Bruschetta Topping
Place all ingredients in the bowl and
pulse 3 to 4 times until tomato mixture
is uniform in size. Pour into a small bowl
and set aside.
Tuscan Bean Spread
1 (15 oz.) Can Cannellini Beans,
drained and rinsed
¼ Cup Loosely Packed Parsley Leaves
2 Tbsp Fresh Lemon Juice
1 Tbsp Olive Oil
1 Garlic Clove
Salt and pepper to taste
1 Loaf French Bread
2 Tbsp Olive Oil
To make the Tuscan Bean Spread
Using the same bowl (no need to wash),
add all the ingredients for the bean
spread, pulse until the mixture is smooth.