- 1 Loaf ciabatta bread
- 1/2 cup olive oil
- 1 Jar caponata
- 2 cups Tuscan white beans
- Quality percoino ramano cheese
Heat an indoor grill pan or outdoor grill until hot.
Slice the ciabatta on the bias.
Brush each piece of bruschetta with olive oil and place onto grill pan or grill. While grilling rush the other side of the bread with olive oil. Turn the bread over once crisp and char lines have been achieved. Once grilled on both sides remove from the grill.
Place 1 or 2 teaspoons of caponata on bread and top with Tuscan beans.
Sprinkle pecorino cheese over beans if desired.