WHITE BEANS AND ROSEMARY CROSTINI
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE
I had the pleasure of eating these while I went to visit our new friends in St. Augustine. It was so cold there(much colder than in Orlando) and I would be so happy to sit down to a bowl of soup with these croutons! I think these are simply great! Try them and let me know what you think:-)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Trim the crusts from the slices of bread.
- Cut into 1/2 inch (1cm) cubes.
- Keep aside.
- Heat oil in a skillet or frying pan on moderately low flame.
- While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
- You can also crumble the rosemary between the palms of your hands if you like.
- I personally like to crush it to bring out the flavour to the fullest.
- Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
- Remove the garlic.
- Toss in the bread cubes and crushed/crumbled rosemary.
- Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
- Sprinkle with salt to taste.
- Remove from the skillet or pan and transfer onto paper towels to drain.
- Serve over soup (if they last that long!).
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