White Bean And Sage Crostini Recipes

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.

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

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.

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!

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.

Steps:

• Combine beans, bell pepper and onion in large bowl.
• Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
• Pour over bean mixture; toss to coat.
• Cover; refrigerate 2 hours or overnight.
• Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
• Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
• Remove; cool completely.
• Top each toasted bread slice with about 3 T. bean mixture.

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.

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.

Steps:

• Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add cannellini beans and cook until heated through, about 3 minutes.
• Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth. Season with salt and pepper and set aside.
• Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.
• Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives. Sprinkle with parsley and serve.