Bruschetta With White Bean Puree Recipes

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BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL



Bruschetta with White Beans, Sun-dried Tomatoes and Basil image

Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute 1 (15-ounce) can of white cannelloni beans, drained, with a bit of the bean liquid reserved.

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

3/4 cup cannelloni beans
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
1 bay leaf
1/2 teaspoon salt
1 small baguette, sliced into thick pieces
1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili flakes
8 to 10 basil leaves
1/3 cup oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick
2 tablespoons chopped fresh parsley
Lemon juice
Salt and fresh black pepper
2 ounces ricotta salata cheese, grated large

Steps:

  • Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
  • For the bruschetta topping:
  • Preheat a grill or stove-top grill pan.
  • Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
  • While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
  • With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
  • When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
  • Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

WHITE BEAN BRUSCHETTA



White Bean Bruschetta image

This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 20 servings.

Number Of Ingredients 9

1 cup canned great northern beans, rinsed and drained
3 plum tomatoes, seeded and chopped
1/4 cup chopped pitted Greek olives
6 tablespoons olive oil, divided
1/4 cup fresh basil leaves, cut into strips
1 tablespoon minced garlic
Salt and pepper to taste
1 French bread baguette, cut into 1/3-inch-thick slices
1 package (5.3 ounces) goat cheese

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.

Nutrition Facts :

WHITE BEAN PUREE ON ENDIVE



White Bean Puree on Endive image

Provided by Patricia Heaton

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 clove garlic, chopped
1/2 medium onion, finely chopped
One 15-ounce can cannellini beans, rinsed and drained
1 cup chicken broth
1 teaspoon sugar
1 pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh mint, plus about 24 small leaves, for garnish
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest plus juice of 1/2 lemon
3 to 4 Belgian endives

Steps:

  • Heat the oil in a medium skillet over medium heat until it shimmers. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans, broth, sugar, red pepper flakes and salt and black pepper to taste. Increase the heat to medium high and bring to a boil. Reduce the heat to maintain a brisk simmer and cook, stirring occasionally, until the liquid has reduced by about half, about 8 minutes.
  • Transfer to a food processor and pulse until almost smooth. Transfer to a bowl and stir in the chives, mint, parsley and lemon zest and juice; season with salt and pepper.
  • Trim the bottom 1/2 inch of the stem from the endives. Remove the large outer leaves and reserve for another use. Carefully separate the medium and small leaves, trimming the stem more as necessary. Reserve the baby leaves for another use.
  • Spoon some of the bean puree onto the base of the medium and small leaves and garnish each with a small mint leaf. Arrange decoratively on a platter. Serve immediately.

CRUSHED WHITE BEAN BRUSCHETTA WITH WHITE TRUFFLE OIL



Crushed White Bean Bruschetta with White Truffle Oil image

Provided by Food Network

Categories     appetizer

Time 1h7m

Yield 6 servings

Number Of Ingredients 10

4 cups chicken broth
2/3 cup dried great Northern beans, soaked overnight
3 cloves garlic
1 bay leaf
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced scallions
1 tablespoon chopped flat-leaf parsley
White truffle oil, as needed
1 loaf bread, such as ciabatta or baguette, sliced and lightly toasted

Steps:

  • In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes.
  • Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves.
  • Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling.

BRUSCHETTA WITH WHITE BEAN PUREE



Bruschetta with White Bean Puree image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 8

3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled

Steps:

  • Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
  • Preheat the oven to 425 degrees F.
  • Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.

BRUSCHETTA WITH WHITE BEANS AND WALNUTS



Bruschetta with White Beans and Walnuts image

Categories     Bean     Nut     Appetizer     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Winter     Poker/Game Night     Engagement Party     Gourmet

Yield Makes 6 bruschette

Number Of Ingredients 7

1/3 cup walnuts
a 15- to 16-ounce can white beans
2 garlic cloves
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
six 1/4-inch-thick slices rustic Italian bread
Garnish: chopped fresh flat-leafed parsley leaves

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
  • Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.

BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES



Bruschetta With White Bean Puree and Fried Sage Leaves image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/2 cup vegetable oil
16 sage leaves
1/4 cup flour
2 cups cooked, drained white beans
1 shallot, minced
1 tablespoon olive oil
2 1/2 tablespoons chopped sage
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
16 1/2-inch-thick slices Italian bread
2 large garlic cloves, peeled and halved
2 tablespoons white truffle oil

Steps:

  • Place the oil in a small skillet and heat over medium high heat. Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
  • In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.
  • Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.

Nutrition Facts : @context http, Calories 956, UnsaturatedFat 37 grams, Carbohydrate 114 grams, Fat 43 grams, Fiber 22 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 589 milligrams, Sugar 4 grams, TransFat 0 grams

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