Butter Bean Pâté With Melba Toast Recipes

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PROPER MELBA TOAST



Proper Melba Toast image

Make and share this Proper Melba Toast recipe from Food.com.

Provided by PetsRus

Categories     Breads

Time 20m

Yield 10 pieces

Number Of Ingredients 1

5 slices white bread or 5 slices whole wheat bread

Steps:

  • Toast the bread slices on both sides, under the grill or use a bread toaster.
  • Cut off the crusts, lay the slices flat on a cutting board, put your hand on top of it, and using a serrated knife slide through the bread to split it, or hold it in your hand and cut through it rotating the slice of bread.
  • If you want, cut these thin slices into a triangle.
  • Do these above steps while the bread is still warm otherwise the bread will crumble or break.
  • Then you toast the untoasted sides under the grill until golden.
  • The sides will curl up; keep your eye on them because this will go very quick.
  • This can be made well in advance and kept in a tin.

MELBA TOAST



Melba Toast image

You can use any type of bread for this recipe. We used anadama bread, which is made with molasses and cornmeal. Serve this with our Potted Crab.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 3 dozen

Number Of Ingredients 1

1 small loaf bread (about 8 ounces)

Steps:

  • Preheat oven to 250 degrees. Slice bread very thinly, then cut into 3-by-2-inch pieces. Arrange bread slices on a baking sheet.
  • Toast bread in oven, flipping slices halfway through, until dry, about 2 hours.

BUTTER BEAN PâTé WITH MELBA TOAST



Butter bean pâté with melba toast image

This speedy pâté is ready in 15 minutes, the perfect last minute starter

Provided by Good Food team

Categories     Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7

1 tsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
400g can butter bean , drained
4 tbsp soured cream
2 tbsp chopped fresh parsley , plus sprigs to garnish
4 thin slices white bread

Steps:

  • Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
  • Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.

Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.31 milligram of sodium

MUSHROOM AND SHERRY PATE WITH HOMEMADE MELBA TOAST



Mushroom and Sherry Pate With Homemade Melba Toast image

Entered for safe-keeping. From Nicola Hill's "The Mushroom Cookbook", received in February 2009 Cookbook Swap. You can cheat by buying Melba toast at the grocery store.

Provided by KateL

Categories     Spreads

Time 26m

Yield 6 individual ramekins, 6 serving(s)

Number Of Ingredients 7

1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick)
6 cups button mushrooms, cleaned and thinly sliced
3 tablespoons heavy cream
1 tablespoon dry sherry
salt, to taste
fresh ground black pepper, to taste
6 -8 slices whole wheat bread (or purchased Melba toast)

Steps:

  • Heat half the butter in a large sacuepan and, keeping the high heat, saute half the mushrooms quickly for 3-4 minutes, until just tender and lightly browned. If they begin to make liquid, the butter is not hot enough -- the mushrooms should be dry.
  • Remove mushrooms with a slotted spoon and set aside. Repeat with remaining butter and mushrooms.
  • Remove 6 perfect mushroom slices and reserve for the garnish.
  • Work the rest of the mushroom slices in a blender or food processor with the cream, sherry, and seasoning to taste.
  • Spoon the pate mixture into 6 individual ramekins or pate dishes, level the tops, then press one of the reserved mushroom slices into the top of each.
  • Cool, then chill the pates.
  • MAKE MELBA TOAST:.
  • Use the bread to make Melba toast. Toast the bread on both sides, then with a sharp knife cut through the bread to split each slice in half, making two thin pieces.
  • Toast the uncooked sides under the broiler until crisp and brown -- the edges will curl up.
  • Let the toast cool.
  • The Melba toast will keep 2-3 days in an airtight tin.

Nutrition Facts : Calories 188.3, Fat 11.9, SaturatedFat 6.9, Cholesterol 30.6, Sodium 209, Carbohydrate 15.8, Fiber 2.6, Sugar 2.8, Protein 5.1

WHITE BEAN PATE



White Bean Pate image

A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.

Provided by LoveNRoquette

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h35m

Yield 8

Number Of Ingredients 14

½ teaspoon butter, or as needed
1 tablespoon olive oil
¼ teaspoon ground white pepper
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 shallot, minced
2 cups cannellini (white kidney) beans, rinsed and drained
¼ teaspoon tomato paste
2 tablespoons dry sherry
1 teaspoon soy sauce
1 tablespoon melted butter
salt to taste
2 tablespoons chopped fresh parsley, or as desired
1 pinch paprika, or as desired

Steps:

  • Lightly grease a serving bowl with butter.
  • Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
  • Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
  • Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
  • Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
  • Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
  • Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

Nutrition Facts : Calories 89.9 calories, Carbohydrate 11 g, Cholesterol 4.5 mg, Fat 3.7 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 209.6 mg, Sugar 0.3 g

HERBED MELBA TOASTS



Herbed Melba Toasts image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 4

1 tablespoon unsalted butter, melted
1/8 teaspoon dried dill, crumbled
1/8 teaspoon dried thyme, crumbled
4 slices of homemade-style white bread

Steps:

  • In a small bowl stir together the butter, the dill, the thyme, and salt and pepper to taste. Roll each slice of bread as thin as possible with a rolling pin and trim and discard the crusts. Brush both sides of the bread with the butter mixture, cut each slice diagonally into 2 triangles, and bake the triangles on a baking sheet in the middle of a preheated 350°F. oven, turning them once, for 15 minutes, or until they are browned lightly and crisp. Let the toasts cool on the rack.

BUTTER BEAN PâTé WITH MELBA TOAST



Butter bean pâté with melba toast image

This speedy pâté is ready in 15 minutes, the perfect last minute starter

Provided by Good Food team

Categories     Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7

1 tsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
400g can butter bean , drained
4 tbsp soured cream
2 tbsp chopped fresh parsley , plus sprigs to garnish
4 thin slices white bread

Steps:

  • Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
  • Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.

Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.31 milligram of sodium

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