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Epicurious

Bruschetta of Cured Mackerel and Beans

Recipe information

  • Yield

    serves 4 or more

Ingredients

4 fillets of Mackerel Cured in Olive Oil (page 3)
2 cups canned cannellini beans, drained and rinsed
18 thin slices red onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
4 large or 8 smaller slices country bread, grilled and brushed with olive oil

Preparation

  1. Lightly mash the mackerel and beans together, then toss with the red onions. and oil, and season with salt and pepper. Spoon equal portions onto the slices of warm bruschetta (grilled bread).

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.
TagsToastSandwichBruschettaItalianEuropeanMackerelFishSeafoodWhite BeanBean and LegumeVegetableSideStarterLunchDinnerNut FreeDairy Free5 Ingredients or FewerCookbooks
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