Toasts With White Beans And Ricotta Salata Recipes

MARINATED BEANS WITH CELERY AND RICOTTA SALATA

Steps:

• Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
• Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
• Do Ahead
• Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.

GREEN TOMATO TOAST WITH RICOTTA SALATA AND LEMON

Steps:

• Toss tomatoes and lemon juice in a large bowl; season generously with salt and pepper. Top toasts evenly with tomato mixture and ricotta salata, then drizzle with oil.

GREEN BEANS WITH RICOTTA SALATA

Steps:

• Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.
• In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
• Pour vinaigrette over bean mixture and toss well.

PASTA WITH CARROT SAUCE AND RICOTTA SALATA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
• Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
• Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.

GREEN BEAN, WHITE BEAN, BASIL AND RICOTTA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes. Drain, then cool under cold running water. Cut into 1-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together vinegar and a large pinch of salt. Slowly whisk in grapeseed oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste, and adjust seasoning. Let sit for 15 minutes, then toss, and adjust seasoning once more. Sprinkle a little pumpkinseed oil over it, and serve.

TOMATO AND RICOTTA SALATA BRUSCHETTA

Steps:

• In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring, 30 seconds, or until just heated through. In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
• To make toasts:
• Prepare grill or preheat broiler.
• With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

CROSTINI WITH FAVA BEANS AND RICOTTA SALATA

Steps:

• Shell the fava beans and drop them in boiling water for 2 minutes. Drain, then pop the inner bean out of its skin.
• Gently mix the fava beans, cheese, 2 tablespoons olive oil, thyme and lemon zest in a bowl. Season with salt and pepper and set aside.
• Brush both sides of the bread slices with oil and broil, turning once, until they are golden.
• To serve, top bread slices with fava bean mixture.

WHITE BEAN AND BROCCOLINI BRUNCH TOASTS

Steps:

• Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
• Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
• While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
• Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
• While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
• For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.