Bruschetta with vegetable puree and arugula
4 servings
25 minutes
Bruschetta with vegetable puree and arugula is a vibrant dish from Italian cuisine that combines the rich flavors of roasted peppers, beans, and aromatic spices. Originating from Italy, bruschetta is traditionally made from crispy toasted bread that serves as the perfect base for various toppings. In this version, the velvety puree of beans and sweet peppers is seasoned with smoked paprika, creating a deep and rich flavor, while olives and parsley add fresh, salty notes. Arugula leaves complete the composition by adding a slight bitterness and freshness. This dish is perfect as an appetizer or light snack, pairs wonderfully with white wine, and will enhance any table setting. The simplicity of preparation makes bruschetta accessible even for culinary beginners.
1
Heat 2 tablespoons of olive oil in a medium-sized skillet and sauté a finely chopped small onion for 5 minutes, stirring occasionally.
- Extra virgin olive oil: 6 tablespoons
- Onion: 1 head
2
Add smoked paprika and cook for another 2 minutes.
- Smoked paprika (pimenton): 1 teaspoon
3
Roast the peppers until blackened, place them in a plastic bag. After 10 minutes, peel off the skin.
4
Place onion with paprika, drained beans, roasted pepper, and 2 tbsp of olive oil in a blender and puree until smooth. Add salt and let it cool.
- Onion: 1 head
- Smoked paprika (pimenton): 1 teaspoon
- Canned white beans: 400 g
- Bell pepper: 2 pieces
- Extra virgin olive oil: 6 tablespoons
- Salt: to taste
5
Put black olives and parsley in a bowl.
- Kalamata olives: 50 g
- Chopped parsley: 3 tablespoons
6
Pour in the remaining oil and 1 tablespoon of lemon juice. Add salt and mix.
- Extra virgin olive oil: 6 tablespoons
- Lemon juice: 1 tablespoon
- Salt: to taste
7
Place 2 cm thick slices of bread on a preheated grill pan and grill for 2 minutes until black stripes appear.
- French baguette: 1 piece
8
Spread bean puree on each warm slice of bruschetta, then top with a bit of olive mixture.
- Canned white beans: 400 g
- Kalamata olives: 50 g
9
Add a few arugula leaves and drizzle with a drop of olive oil.
- Rocket (arugula): 40 g
- Extra virgin olive oil: 6 tablespoons
10
Place the slices on a heated serving plate.
