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Bruschetta of Cured Mackerel and Beans

Ingredients

serves 4 or more

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

  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).

FromLidia's Family tableby Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianichhosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author ofLidia's Italian TableandLidia'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.
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Tags Toast Sandwich Bruschetta Italian European Mackerel Fish Seafood White Bean Bean and Legume Vegetable Side Starter Lunch Dinner Nut Free Dairy Free 5 Ingredients or Fewer Cookbooks
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