Smashed Cannellini Beans On Crostini Recipes

WHITE BEANS AND ROSEMARY CROSTINI

Steps:

• Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
• Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
• Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

SMASHED CANNELLINI BEAN CROSTINI

Steps:

• Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
• Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
• Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.

CROSTINI WITH CANNELLINI, CHARD, AND BREAD CRUMBS

Steps:

• Slice the bread 1/2-inch thick; set aside 1/4 of the slices. Brush the remaining slices on both sides with olive oil and toast until golden brown on both sides in a broiler or on a grill. Set aside. (If bread slices are large, you may want to cut in half crosswise for easier serving.)
• Tear the remaining bread slices into small pieces and whirl in a blender or food processor until you have fine bread crumbs. Pour 3 tablespoons olive oil into a wide frying pan and heat over medium-high heat. Add half of the minced garlic and stir for a few seconds until the garlic is fragrant. Add the bread crumbs to the pan with salt, to taste, and cook, stirring often, until toasted and crisp, 5 to 7 minutes. Set bread crumbs aside.
• Wipe out the pan and in it, heat 2 more tablespoons of oil over medium-high heat. Add the remaining garlic. Cook, stirring for a few seconds, until the garlic is fragrant, then add the Swiss chard to the pan. Season the chard with salt to taste, stir a few seconds until wilted, then reduce heat, cover pan, and sweat chard until tender, about 10 minutes. If after cooking chard is very moist, squeeze out and discard excess water.
• Meanwhile, drain the canned beans in a sieve set over a bowl. Measure out and reserve 1/2 cup of the bean liquid. Rinse the beans under cold water, then put in the blender or food processor with the zest and juice of the lemon, thyme, the reserved bean liquid, 1/4 cup olive oil, and salt to taste. Whirl until pureed, taste, and add more salt or lemon juice, if desired.
• If made ahead, cover and refrigerate the bean puree and Swiss chard in separate containers; cover and store toasted bread slices and bread crumbs at room temperature. To serve, spread the bean puree thickly on bread slices, top with a spoonful of greens, then sprinkle with bread crumbs.

SMASHED CANNELLINI BEANS ON CROSTINI

Steps:

• 1. Drain the beans and put them into a small pan. Cover with fresh water and bring to the boil. 2. Turn down the heat and simmer for a few minutes, then drain. 3. Put beans into a food processor with the garlic and a little salt, black pepper and olive oil. Blend to a smooth paste. 4. Toast the bread on both sides. 5. Spoon over some of the bean purée and scatter with sage leaves, a little olive oil and black pepper.

WHITE BEAN RAGOUT CROSTINI WITH RED ONION JAM

Steps:

• Note: Beans do not need to be soaked. Rinse beans and place in an All-Clad 3.5 quart round oven. Cover with 8 cups water and add carrot, celery, shallot, garlic and 2 teaspoons salt. Bring to a simmer, cover, and continue to cook over very low heat until beans are soft, about 1 hour 20 minutes. Remove vegetables and bay leaf. Drain liquid from beans and return to pot. Mash with a potato masher until smooth, but still somewhat textured. Season with remaining 2 teaspoons salt, olive oil and lemon juice and mix well.
• In a large skillet, heat olive oil over medium heat. Add onions and salt and saute until soft and somewhat translucent, about 15 minutes. Add wine, brown sugar and balsamic vinegar and reduce heat to low. Continue to cook until liquid is almost completely gone, about 30 minutes longer. Stir in red wine vinegar and check seasoning, adding more vinegar if desired.
• Preheat oven to 350 degrees. Brush both sides of the bread slices with olive oil and arrange in a single layer on rimmed baking sheets. Bake until golden and crispy, about 15 minutes. As soon as the bread is cool enough to handle, rub one side with garlic clove to infuse with flavor. Top each crostini with about 1 tablespoon bean ragout and 1 1/2 teaspoons of onion jam. Top with mint chiffonade and drizzle with olive oil.

WHITE BEAN CROSTINI

Steps:

• In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

CANNELLINI CROSTINI

Steps:

• *NOTE: A word of advice: Using roasted garlic mellowed the flavor. Using unroasted garlic will in my opinion overpower the flavor however. DO NOT use jarred roasted garlic.
• In a mixing bowl, combine the white beans, garlic, sherry vinegar, lemon juice and olive oil. Add a little bit of the cooking bean liquid if necessary to help in blending. Be careful not to add too much liquid though!
• Mash the bean mixture with a fork until very smooth. If you think it is necessary to add again a very small amount of the bean cooking liquid to help in mashing, then do so.
• Cover the bean mixture and allow to sit at least 1 hour. I recommend tasting and adjusting seasonings after standing time.
• Heat a skillet over medium-high heat. Brush each slice of bread with olive oil on both sides, and toast in the skillet until it is lightly browned on both sides; approximately 2 minutes per side. (Alternatively, you can broil the baguette slices, but you need to be [[really]] careful not to burn the bread!).
• Top each slice with some of the bean mixture.
• Arrange the crostini slices on a pretty platter. Add a sprinkle of paprika over the slices, very lightly drizzle a small amount of olive oil on top of the toasted slices, garnish artfully with the fresh parsley and a smattering of red onion rings.
• Serve immediately.
• Prep and cooking times are estimated.