White Bean And Sage Crostini Recipes

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE

Steps:

• In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
• Preheat a grill pan over medium heat.
• Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
• Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE BEAN, CHICKEN & SAGE CROSTINI

Steps:

• Heat olive oil over medium-high heat in a non-stick pan. Add green onion, garlic and minced sage and cook for about 2 minutes.
• Add cooked beans to bowl of food processor. Add sautéed green onions with herbs, water, salt, pepper, balsamic vinegar and ¼ cup (60 mL) of the shredded Romano cheese. Process until bean mixture is very smooth. If desired, thin bean mixture by adding a bit more water, a teaspoon at a time to get the desired texture.
• Place sliced whole grain baguette on a baking sheet and broil for about 1 minute or until golden on one side and turn for another minute.
• Spread about 2 Tbsp (30 mL) of bean mixture on each slice, followed by a slice of roast chicken and more of the freshly grated Romano cheese. Broil until hot. Keep an eye on it, being careful not to burn.
• To serve place the chicken and bean crostini on a serving platter and garnish each with a fresh sage leaf.

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.

WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS

Steps:

• Prepare a grill or heat an oven to 400 degrees. Use about half the oil to lightly brush each slice of bread. Grill until grill marks appear or bake until golden and slightly crisp, about 10 minutes. (Turning is unnecessary but doesn't hurt.)
• Put remaining oil in a skillet over medium heat. Add garlic and onion, and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add beans and spinach, and stir. Cook, stirring occasionally, until spinach wilts, about 5 minutes more.
• Add sage and, if necessary, enough reserved bean liquid to keep mixture moist. Cover and cook for another 5 minutes. (You can prepare and refrigerate all of this before assembling crostini; warm gently before proceeding.)
• Remove from heat and season to taste with salt and pepper. Spoon on top of crostini, sprinkle with Parmesan cheese and serve immediately

WHITE-BEAN AND CAPER CROSTINI

Steps:

• In a bowl, combine cannellini beans, onion, capers, olive oil, and white-wine vinegar. Mix, mashing beans slightly; season with salt and pepper. Top crostini with topping.

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.

WHITE BEAN, SAGE, AND GARLIC CROSTINI

Steps:

• In a medium saucepan, heat the 1/4 cup oil and garlic. Cover and cook over low heat for 5 minutes, or until the garlic is softened. Add the beans, sage, salt, and red pepper. Cover and cook for 12 minutes, or until the beans are softened. Uncover and cook for about 8 minutes, mashing the mixture occasionally with the back of a large spoon. The mixture should be a coarse puree. Transfer to a bowl. Serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. If mixture is too thick after refrigeration, stir in 1 to 2 tablespoons of warm water.
• Cut off the end crusts of the bread and reserve for bread crumbs. Cut the loaf into 1/2-inch-thick slices. Cut the larger slices in half to make pieces that are approximately 2 inches square. Place on a large baking sheet. Broil 6 inches from the heat source for about 2 minutes, just to dry. Remove from the broiler. Turn pieces over. Spray lightly with olive oil from a mister or coat lightly with a pastry brush dipped in oil. Return to the broiler and cook for about 1 minute, or until the oil is sizzling. Remove.
• Spread with the bean mixture. Sprinkle with the parsley.

KALE, WHITE BEAN, AND PROSCIUTTO CROSTINI

Steps:

• Whisk together 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and pepper to taste. Add beans, and toss to coat.
• Arrange prosciutto in a single layer in a large saute pan. Cook over medium-high heat, turning occasionally, until golden and crisp, about 5 minutes. Drain on paper towels.
• Add remaining tablespoon oil, the garlic, and red-pepper flakes to pan, and cook over medium heat for 1 minute. Add wine and kale. Cover and cook, stirring once, until wilted. Stir in bean mixture and prosciutto, and season with salt and pepper. Spoon onto baguette slices, and drizzle with oil.

TUSCAN WHITE BEANS WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.