White Bean And Rosemary Crostini Recipes

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ROSEMARY WHITE BEAN SOUP



Rosemary White Bean Soup image

Provided by Ina Garten

Categories     main-dish

Time 6h50m

Yield 6 servings

Number Of Ingredients 9

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
  • In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

WHITE BEAN CROSTINI



White Bean Crostini image

A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped ripe olives
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
24 slices French bread baguette (1/2 inch thick)
Sliced ripe olives and additional fresh thyme, optional

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.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CROSTINI WITH TUNA AND WHITE BEAN PUREE



Crostini with Tuna and White Bean Puree image

These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8 crostini

Number Of Ingredients 12

1/4 cup plus 1 tablespoon olive oil, plus more for brushing crostini
2 cloves garlic, peeled and smashed
1 sprig fresh rosemary
1 sprig fresh sage
Pinch of crushed red-pepper flakes
Coarse salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon red-wine vinegar
4 1/4-inch-thick diagonal slices pugliese or country-style bread, halved crosswise
1 (6.3-ounce) can oil-packed Italian tuna
8 Cerignola olives, pitted and thinly sliced
3 tablespoons fresh flat-leaf parsley, coarsely chopped

Steps:

  • Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add cannellini beans and cook until heated through, about 3 minutes.
  • Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth. Season with salt and pepper and set aside.
  • Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.
  • Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives. Sprinkle with parsley and serve.

WHITE BEAN, GARLIC, AND ROSEMARY DIP



White Bean, Garlic, and Rosemary Dip image

Not TOO garlicky, but it has a nice kick. Serve with crudites or pita chips. Might also be good on crostini. New Seasons Market.

Provided by VNess

Categories     Spreads

Time 10m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 9

3 cups canned cannellini beans, drained and rinsed
3 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup olive oil
3 tablespoons lemon juice (or white wine vinegar)
1 pinch cayenne
1 bunch spinach (may substitute greens of your choice)

Steps:

  • In a food Processor, process garlic till minced.
  • Add remaining ingredients to food processor and process until smooth.
  • Season to taste.
  • OPTIONAL: May steam spinach, squeeze out liquid, chop, and add to dip.

Nutrition Facts : Calories 55.6, Fat 2.4, SaturatedFat 0.3, Sodium 109.6, Carbohydrate 6.5, Fiber 1.8, Sugar 0.2, Protein 2.6

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