What can I say? It’s a week of dedications.

Recipes Published in
Bonnie Published by
  • 1/2 pint cherry tomatoes
  • 1/4 to 1/2 red onion, finely chopped
  • 1 handful fresh basil, chopped
  • 1 c. extra virgin olive oil, divided
  • 6-8 oz goat cheese (chevre)
  • 3 tsp. fresh chives, finely chopped
  • 6 tsp. fresh Italian parsley, finely chopped
  • 1 can white beans (cannellini or other), RINSED
  • Zest and juice of 2 lemons
  • Kosher salt and fresh ground pepper to taste
  • 2 loaves ciabatta or baguette

This one is for Barbie Koy and my former Italian professor, Irene, who used to freak out when we mispronounced this. So do it for her: Broo-skate-uh. Make one topping for a few or all three for a crowd. I love serving this at parties for a few reasons. One, guests assemble bites for themselves, so that’s less for me to do. Two, people like choices. Three, there is no cooking involved, so they’re a great staple for hot Texas summer dinner parties. The less the oven is on, the better! Serve all at room temperature with crostini.

Herbed Chevre

Mash together your goat cheese (chevre) with 2-3 tsp. each chopped fresh parsley and chives, and a grind or so of pepper. I like to prepare this topping first so it can sit a bit and let the flavor of the herbs infuse the cheese.

Lemon Cannellini

After rinsing and draining your white beans, blitz them in a blender or food processor with 2-3 tsp. of your chopped parsley, lemon zest and only a tablespoon or so of the juice. Slowly drizzle in 1/4 cup olive oil. Taste, season with salt and fresh ground pepper, and add more lemon juice or oil as your palate desires. If you have any garlic, pepper, or herb-infused olive oils, now is the time to break those out instead of regular extra virgin olive oil. This gets better after sitting in the fridge for a day or so, so if you want to make it ahead, go for it.

Tomato & Basil

Finely chop your tomatoes, discard juice and seeds. Toss with your finely chopped onion, fresh basil, 1/3 cup or so of olive oil, and a little salt and pepper to taste.


These “little crusts” are made by slicing your two loaves of ciabatta (or baguette) thinly on the diagonal, brushing with olive oil (or use the spray stuff), and laying them out in one layer on a cookie sheet. Toast them in the oven on low broil until lightly browned and crunchy. I hesitate to put a time here because each batch–and every oven–is different, and as my family can attest, I am famous for burning bread. Your best bet is to stand in front of the oven with the light on and watch it. As Mad-Eye Moody would remind us, CONSTANT VIGILANCE!

Variations on a Theme

In spring, you could substitute 1-2 cups fresh green peas for the cannellini beans, and use 2-3 tsp. chopped fresh terragon instead of parsley.

One Response to “Bruschetta”

  • Trent:

    It may not be the prettiest thing in the picture, but the Lemon Cannellini is just awesome.