Bruschetta with Vegetable Puree and Arugula
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Perfect with a glass of good chilled Prosecco.
Ingredients
- Extra virgin olive oil - 6 tablespoons
- Onion - 1 head
- Smoked Paprika - 1 teaspoon
- Canned White Beans - 14.1 oz
- Bell Peppers - 2 pieces
- Kalamata olives - 1.8 oz
- Chopped Parsley - 3 tablespoons
- Lemon Juice - 1 tablespoon
- Arugula - 1.4 oz
- French Baguette - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Heat 2 tablespoons of olive oil in a medium-sized skillet and sauté the finely chopped small onion for 5 minutes, stirring occasionally.
Step 2
Add the smoked paprika and cook for another 2 minutes.
Step 3
Roast the peppers until charred, place them in a plastic bag. After 10 minutes, peel off the skin.
Step 4
Place the onion with paprika, drained beans, roasted peppers, and another 2 tablespoons of olive oil in a blender and puree until smooth. Season with salt and let cool.
Step 5
Put the black olives and parsley in a bowl.
Step 6
Pour in the remaining oil and 1 tablespoon of lemon juice. Season with salt and mix.
Step 7
Place 2 cm thick slices of bread on a preheated grill pan and toast for 2 minutes until grill marks appear.
Step 8
Spread the bean puree on each warm slice of bruschetta, then top with a bit of the olive mixture.
Step 9
Add a few leaves of arugula and drizzle with a drop of olive oil.
Step 10
Arrange the slices on a warmed serving plate.
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