Goat Cheese And Lima Bean Bruschetta Recipes

BRUSCHETTA WITH GOAT CHEESE

Steps:

• FOR THE TAPENADE ~ Mix first 7 tapenade ingredients together, then check seasoning. It shouldn't need too much. Allow to marinate overnight, if possible.
• FOR THE BASES ~ broil both sides of bread until lightly brown.
• Brush one side with oil & then rub with a cut clove of garlic. Set aside until ready to serve.
• Spread bread slices with cheese, roughing it up with a fork, then spoon tapenade on top, & serve.

FIG AND GOAT CHEESE BRUSCHETTAS

Steps:

• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
• Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

BEANS AND GREENS BRUSCHETTA WITH BROILED GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with the olive oil. Transfer to the oven and toast until just crisp, about 10 minutes. Set aside.
• Preheat the broiler; position a rack in top third of the oven.
• Bring a large pot of water to a boil. Add the broccoli rabe and cook until al dente, 4 to 5 minutes. Drain and rinse with cool water.
• Transfer the broccoli rabe to a food processor and add cannellini beans, garlic, shallot, oregano, and salt and pepper to taste. Pulse to roughly chop. Transfer to a bowl, add 2 to 4 tablespoons of the goat cheese, and bind together with hands.
• Top each piece of toast with a heaping tablespoon of the beans-and-greens mixture and then with about 2 tablespoons of the remaining goat cheese. Broil until the cheese is golden, about 2 minutes. Serve warm.

GOAT CHEESE AND LIMA BEAN BRUSCHETTA

Steps:

• Preheat oven to 350 degrees. Place bread slices on a baking pan. Toast until tops are golden brown, about 10 minutes. Turn, and toast until golden brown on other side, 10 minutes more.
• Remove the baking pan from the oven. Spread goat cheese over each slice of bread.
• Bring a small pot of salted water to a boil, and prepare an ice bath. Add lima beans to the boiling water, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer beans to ice bath, and let cool. Drain beans in a colander.
• Arrange beans on the bruschetta. Sprinkle with thyme and pepper; serve.