White Bean Gratin With Cherry Tomatoes And Crispy Breadcrumbs Recipes

TOMATO WHITE BEAN GRATIN

Steps:

• Preheat the oven to 190°C (Gas Mark 5 / 375°F).
• Add the drained cannellini beans to a large mixing bowl, and add the tinned tomatoes, black olives, sun-dried tomatoes, pesto, and olive oil. Mix well, and season to taste.
• Trasnfer the bean mixture to a baking dish, and top with the breadcrumbs and grated parmesan. Spray lightly with oil, and bake for around 1 hour, or until the breadcrumbs are crispy and golden brown, and the bean mixture is piping hot.
• Serve topped with fresh basil.

PROVENCAL CHERRY TOMATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
• Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
• Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

WHITE BEAN AND TOMATO GRATIN

Steps:

• Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.
• Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
• Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.

TOMATO GRATIN WITH WHITE CHEDDAR BREADCRUMBS

Steps:

• Preheat oven to 350°F. Mix tomatoes, garlic, 2 1/2 tablespoons chives, and Marsala in bowl to blend; season to taste with salt and pepper. Transfer to 8-inch-diameter gratin dish with 1 1/2-inch-high sides.
• Mix breadcrumbs, cheese, and olive oil in large bowl to blend. Season topping to taste with salt and pepper. Sprinkle topping over tomatoes. Bake until juices bubble and topping is golden brown, about 40 minutes. Let stand 10 minutes. Sprinkle with remaining 1/2 tablespoon chives and serve.

GREEN BEANS WITH TOMATOES AND CRISPY BREADCRUMBS

Steps:

• Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil.
• Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve.

WHITE BEAN AND WATERCRESS GRATIN

Steps:

• In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans, uncovered, for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour. Drain the beans in a colander, return them to the kettle, and stir in the onion and the 2 1/2 quarts water. Simmer the beans for 35 to 45 minutes, or until they are tender, drain them in the colander set over a large bowl, and transfer them to a 3-quart gratin dish or other shallow baking dish. Return the cooking liquid to the kettle and boil it for 5 to 10 minutes, or until it is reduced to about 1 1/2 cups. In a blender purée 1 cup of the beans with the reduced cooking liquid, the oil, the vinegar, and the salt and stir the purée with 1 1/2 cups of the watercress into the whole beans. The gratin may be prepared up to this point 2 days in advance and kept covered and chilled.
• In a bowl toss together the bread crumbs, the Gruyè, and the garlic, sprinkle the topping over the gratin, and bake the gratin in the middle of a preheated 425°F. oven for 20 minutes, or until it is bubbly and golden. Divide the gratin among 6 to 8 plates and garnish each serving with some of the additional watercress.

CRISPY ROASTED BRANZINI WITH BURST TOMATOES AND BUTTER BEANS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
• Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
• While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
• Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
• Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

WHITE BEAN GRATIN WITH CHERRY TOMATOES AND CRISPY BREADCRUMBS

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C In a large pan, heat 2 tbsp olive oil. Fry the onions and garlic with some salt and a grind of black pepper for 10 minutes or until soft. Add the tomatoes, drained beans, vinegar, basil and stock, and pour into a baking dish. In a bowl, mix the breadcrumbs with remaining olive oil, Parmesan and some seasoning. Spread the mixture over the beans and bake for 30 minutes, until bubbling and crisp.