Bruschetta

Good Morning Workshop People here is the recipe for the Bruschetta I served June 25, 2009

Spray a non stick small skillet, add 3 tablespoons of fat-free chicken broth.

1 cooking onion, diced
3 cloves garlic, diced
1 teaspoon Sage
2 cups White pea beans* put through a food processor or just mash
2 tomatoes, seeded and diced
1 tablespoons Balsamic vinegar
Salt and Pepper to taste

Add to the prepared skillet onions, garlic, cook the onion and garlic until softened (until all the chicken broth has evaporated)
Add the sage and stir to combine. Let come to room temperature. In a medium bowl, combine the mashed beans, onion mixture, tomatoes and Balsamic vinegar. Season with salt and pepper.
Place in the refrigerator overnight to let the flavors mix. Spoon mixture over grilled pieces of bread. Place on a cookie sheet and place in a preheated 300 degree oven for 5 to 10 minutes.

*NOTE: You can use dried beans that need to be soaked or just purchase 2 cans of Great Northern Beans. If you are using canned beans rinse to remove some of the salt.

Enjoy: Keith

Bruschetta

June 2, 2009
I am working on a new complete Reversal Cookbook hope to have it ready in the new year. It will be larger and have exciting new recipes.

I am work now on creating a best Veggy Burger ever, I have been told be many people they don't like the Veggy burgers on there. When I get one that I like I will post it on the blog.