Goat Cheese And White Bean Bruschetta Recipes

Steps:

• Preheat oven to 375 degree Fahrenheit.
• In a medium sized mixing bowl, combine the beans, tomatoes, basil, garlic, vinegar and 2 tbsps olive oil. Season with pepper to taste.
• Place bread on large baking sheet and brush with pastry brush using the remaining oil. Bake, watching closely, until bread is toasted and golden brown, about 8 to 10 minutes.
• Remove bread from the oven and spread the softened goat cheese over each slice. Top with tomato bean mixture.
• Serve immediately.

Steps:

• For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
• For the tapenade: Combine all ingredients in a food processor and process until smooth.
• For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
• For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 1 hour.
• Drain beans; return to pan. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, about 1 hour 10 minutes. Drain and cool.
• Transfer 1 1/2 cups beans to medium bowl (reserve remaining beans for another use). Mix in tomatoes, olives, 4 tablespoons oil, basil and garlic. Season to taste with salt and pepper.
• Preheat broiler. Place bread on baking sheet. Brush with 2 tablespoons oil. Broil until golden, about 1 minute. Spread with cheese. Top with bean mixture.

Steps:

• Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.
• Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)
• Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and sauté 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.
• Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.
• Spoon bean mixture atop bread. Sprinkle with remaining parsley.

Steps:

• Preheat oven to 350 degrees. Place bread slices on a baking pan. Toast until tops are golden brown, about 10 minutes. Turn, and toast until golden brown on other side, 10 minutes more.
• Remove the baking pan from the oven. Spread goat cheese over each slice of bread.
• Bring a small pot of salted water to a boil, and prepare an ice bath. Add lima beans to the boiling water, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer beans to ice bath, and let cool. Drain beans in a colander.
• Arrange beans on the bruschetta. Sprinkle with thyme and pepper; serve.

Steps:

• In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.