Daisy > wrote in message >. ..
> I am looking for ideas for bruschetta toppings please. I don't like
> aubergine, but love tomatoes and red onions. I don't want to use
> cheese that requires any cooking either.
>
> Does anyone have any other ideas for bruschetta toppings that are
> interesting? Currently I finely chopped fresh tomato with red onions
> and garlic - sauteeing the onions and garlic slowly and adding the
> tomatoes for only a quick flick and then a squirt of balsamic vinegar.
>
> If I have fresh basil I sprinkle some chopped basil on top.
>
> This seems a very popular and frequently served type of bruschetta and
> I am simply looking for further ideas.
>
> Thanks
>
> Daisy

Refried cannellini beans (white kidney beans will do, but I don't care
for Great Northern or pea beans in this). Start with cooked or canned
beans; saute in enough olive oil to keep them from getting dry,
sticking, or scorching; season as you go with garlic and pepper. If
you think they need salt, don't add salt until almost done.

(Black-eyed peas, though totally inauthentic in bruschetta, have a
smoky flavor that makes them good done this way, too.)

--
Chris Green