WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS
Provided by Mark Bittman
Categories quick, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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
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
WHITE-BEAN AND CAPER CROSTINI
For an extra layer of flavor, use a garlic- or herb-infused oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Yields topping for 30 crostini
Number Of Ingredients 7
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.
CROSTINI
This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
Provided by BPENDILL
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to broil at 425 degrees F (220 degrees C).
- In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
- Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
- Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g
GRAINS AND BEANS
A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
- Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
- Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
- Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 9 grams, Carbohydrate 117 grams, Fat 15 grams, Fiber 26 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
CHANTERELLES ON TOAST
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it's time to reintroduce flavorful liquids, which the mushrooms will also take up.
Provided by Tara Parker-Pope
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
- Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
- Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
GREEK BRUSCHETTA
In Greece they make this dish with rusks - twice-baked breads made of different types of flour, including barley, wheat, chickpea flour and rye. You can make your own rusks by drying out thick slices of whole grain bread in the oven. It's a good way of preserving bread before it goes stale or moldy, but it does take about eight hours. For a quicker version, toast thick pieces of bread - or just look for rusks in a local Greek market.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.
- Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.
- Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 5 grams, TransFat 0 grams
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE
This is comfort food - a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add kale. Blanch until tender, 3 to 4 minutes. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop medium-fine or cut in thin strips.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add minced garlic. Cook, stirring, until fragrant, about 30 seconds, and add thyme and chopped kale. Cook, stirring, until kale is nicely seasoned with garlic and oil, about 1 minute. Season to taste with salt and pepper and transfer to a bowl. Keep warm.
- Heat remaining oil over medium-high heat in the same skillet and add beans and broth. Stir and mash the beans with the back of a wooden spoon until the mixture is slightly thick but not dry. Be careful not to overcook as the beans can dry out quickly. 10 minutes should suffice. Add pepper to taste, stir in sage and remove from the heat.
- Lightly toast bread and as soon as you remove it from the toaster rub each slice with the cut clove of garlic and slather on a generous spoonful of beans. Top beans with kale, drizzle on more olive oil if desired, sprinkle with Parmesan and serve, or heat through for a couple of minutes in a medium oven and serve.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 549 milligrams, Sugar 5 grams, TransFat 0 grams
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
More about "whole grain crostini with beans and greens recipes"
CROSTINI WITH BEANS AND GREENS RECIPE | EPICURIOUS
From epicurious.com
Servings 6-8Author Condé Nast
WHITE BEANS, GREENS & SUN-DRIED TOMATO CROSTINI - CAMELLIA BRAND
From camelliabrand.com
10 SURPRISING “GRAIN, GREEN, AND BEAN” RECIPES YOU CAN MAKE …
From nomeatathlete.com
WHOLE GRAIN CROSTINI WITH BEANS AND GREENS RECIPE
From food.com
WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS RECIPE
From recipegoulash.cc
WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS RECIPE
From cooking.nytimes.cf
WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS RECIPE
From pinterest.com
GARLICKY WHITE BEAN CROSTINI - BETTER THAN BOUILLON
From betterthanbouillon.com
You'll also love