Mixed Bruschetta - cooking recipe

Ingredients

2 None small baguettes, cut into 1/4 inch slices
1 tbsp olive oil
None None Tomato and Olive Bruschetta
1 None ripe tomato, seeded, finely chopped
1/4 None small red onion, finely chopped
2 tbsp fresh basil, shredded
6 None pitted black olives, thinly sliced
2 tsp balsamic vinegar
1 clove garlic, minced
None None White Bean and Pancetta Bruschetta
2 slices pancetta, finely chopped
1/3 cup canned cannellini beans, drained, rinsed
1 tbsp lemon juice
1 clove garlic, thinly sliced
1 tsp Dijon mustard
2 tbsp fresh parsley, chopped

Preparation

Preheat oven to 400\u00b0F. Lightly grease a baking tray.
Arrange bread on prepared tray. Brush with oil. Bake for 4-5 mins, until golden. Set aside to cool.
For the tomato and olive topping, combine all ingredients. Season. Transfer to a serving bowl and set aside.
For the white bean and pancetta topping, heat a nonstick pan over medium heat. Cook pancetta for 3-4 mins, until crisp. Set aside. In a blender, combine beans, oil, lemon juice, garlic and mustard. Puree until smooth. Fold in parsley. Season. Transfer to a serving bowl and top with crispy pancetta.
Serve tomato and olive topping and white bean and pancetta topping with toasted baguette.