LIMA-BEAN CROSTINI WITH RICOTTA
Healthy and easy to make, these crostini will be the hit of the party. Toast the bread and make the lima-bean mixture in the morning. Assemble the crostini at the party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place baguette slices on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 minutes. Rub warm slices with garlic cloves; let cool.
- Meanwhile, place rosemary in a small saucepan of salted water and bring to a boil. Add lima beans and cook until tender, 7 minutes. Drain and transfer to a cutting board. Strip leaves from rosemary sprigs; roughly chop beans and rosemary and place in a medium bowl. Add 2 tablespoons each oil and lemon juice; season with salt and pepper.
- Season ricotta with salt and pepper, then spread on crostini; top with lima-bean mixture.
Nutrition Facts : Calories 334 g, Fat 16 g, Fiber 5 g, Protein 12 g, SaturatedFat 5 g
LIMA-BEAN CROSTINI
Categories Blender Food Processor Bean Bake Cocktail Party Vegetarian Kid-Friendly Lima Bean Cookie Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Soften the beans in simmering water for about 2 minutes. In another pan, heat the oil, red peppers, rosemary, and garlic over medium-low heat until the rosemary starts to sizzle. Turn off heat. Drain the beans well, add them to the pan, and let soak in the oil for 30 minutes. Remove the rosemary leaves from the stalk; discard the stalk and 1 of the red peppers. In a blender or food processor, puree the beans, oil, garlic, rosemary leaves, lemon juice, and the remaining red pepper. Add the salt and black pepper. Drizzle with more extra-virgin olive oil and serve with crostini.
- Slice a baguette into 1-inch slices. Drizzle with olive oil, salt, and black pepper to taste. Bake in a 375°F oven until crisp and just browned.
SMASHED CANNELLINI BEAN CROSTINI
Add a little more oil to this smashed cannellini bean dip, if you prefer - the more you add, the silkier it becomes
Provided by Barney Desmazery
Categories Buffet, Snack, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
- Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
- Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
ARUGULA AND FAVA-BEAN CROSTINI
Provided by Kay Chun
Categories Bean Appetizer Quick & Easy Dinner Arugula Healthy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
- Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
- Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
- Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
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