BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL
Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute 1 (15-ounce) can of white cannelloni beans, drained, with a bit of the bean liquid reserved.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
- For the bruschetta topping:
- Preheat a grill or stove-top grill pan.
- Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
- While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
- With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
- When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
- Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.
WHITE BEAN BRUSCHETTA
This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.
Nutrition Facts :
LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN
These white beans, adapted from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019), could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad. While this dish is beautifully seasonally agnostic, it is a summery dream with grilled whole trout or lamb shoulder, and lots of cold red or white wine, preferably in the sunny outdoors.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
- Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
- Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
- Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.
LEMONY WHITE BEAN HUMMUS
I came up with this recipe after wanting hummus, but not having chickpeas or tahini in the house. This is lemony, creamy, and really good for you! Try with pita bread or raw vegetables. Also good on a tortilla with chopped red bell pepper and olives.
Provided by Gina Izzy Shores
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine beans, sour cream, lemon juice, olive oil, cumin, salt, and pepper in the bowl of a food processor; mix until smooth.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.1 g, Cholesterol 3.3 mg, Fat 2.6 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 0.4 g, Sodium 230.1 mg, Sugar 2.1 g
LEMON PARSLEY BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.
BRUSCHETTA WITH WHITE BEANS AND WALNUTS
Categories Bean Nut Appetizer Cocktail Party Vegetarian Quick & Easy New Year's Eve Winter Poker/Game Night Engagement Party Gourmet
Yield Makes 6 bruschette
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
- Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.
WHITE BEAN BRUSCHETTA
Make and share this White Bean Bruschetta recipe from Food.com.
Provided by AmyZoe
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mash beans with 1 tablespoon of parsley, the lemon zest and juice, oil, salt, and pepper in medium bowl.
- Rub cut side of garlic over one side of each slice of toasted bread.
- Top bread evenly with bean mixture and sprinkle with remaining 1 tablespoon parsley.
Nutrition Facts : Calories 116.4, Fat 3, SaturatedFat 0.5, Sodium 471.9, Carbohydrate 17.1, Fiber 6.1, Sugar 2.2, Protein 5.9
BRUSCHETTA WITH WHITE BEANS AND CHEESE
Steps:
- Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.
- Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)
- Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and sauté 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.
- Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.
- Spoon bean mixture atop bread. Sprinkle with remaining parsley.
WHITE BEAN BRUSCHETTA
This simple, rustic appetizer has terrific flavor and is a favorite with my family. I mentioned in the directions that I like to let the bean mixture sit for a bit, but that is not included in the prep time. This is a great starter for and Italian or Mediteranean style meal.
Provided by Kozmic Blues
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill pan or broiler.
- In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic.
- Season with salt and pepper to taste.
- It's nice if the mixture can sit for a half an hour or so.
- For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor.
- This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds.
- Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices.
- Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp, or until there are grill marks.
- Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.
- This bruschetta is nice served with a tossed green salad.
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- Combine ingredients in a small bowl. Mash about half the beans with a fork - leave some of the beans whole for a bit of texture.
- Spread topping onto bread. Garnish with extra parsley, drizzle with extra virgin olive oil and serve immediately.
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- Arrange bread slices on a foil-lined baking sheet and lightly coat both sides of bread with cooking spray; sprinkle top side of bread with garlic salt. Bake until bread is crisp and lightly browned, about 5 to 10 minutes.
- Meanwhile, in a medium bowl, combine remaining ingredients, except for cheese and lemon zest; mash with a fork to partially break up beans.
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- Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day.
- In medium bowl, with fork, lightly mash beans with lemon juice and peel, oil, salt, pepper, and 1 tablespoon parsley.
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- Top each slice of bread with a heaping tablespoon of bean mixture; sprinkle with cheese and zest. Yields 1 bruschetta per serving.
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