Cannellini And Artichoke Bruschetta Recipes

CANNELLINI BEAN AND ARTICHOKE SALAD

Steps:

• Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

WHITE BEAN & ARTICHOKE DIP

Steps:

• In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.

VEGAN HOT ARTICHOKE DIP

Steps:

• Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
• Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
• Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed.
• Transfer the mixture to a small ovenproof container; an attractive ceramic bowl is nice. Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden.
• Serve hot or warm as suggested in the headnote. Store any unused portion in an airtight container in the refrigerator, where it will keep for up to three days.

CANNELLINI BEANS AND GARLIC BRUSCHETTA

Steps:

• In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
• Slowly add the 1/4 of olive oil with the motor running.
• Season with salt and pepper, and set aside.
• Heat a grill pan.
• Grill the slices of bread until distinct grill marks form.
• Brush with the remaining olive oil, and rub with the remaining garlic clove.
• Spread the beans over the bruschetta, and sprinkle with parsley.
• Serve.

ARTICHOKE AND BEAN CROSTINI

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
• Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
• On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
• In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

CANNELLINI AND ARTICHOKE BRUSCHETTA

Steps:

• Heat oven to 375ºF.
• Combine all ingredients except bread.
• Place bread slices in single layer on baking sheet; top with bean mixture, adding about 1 Tbsp. to each.
• Bake 13 min. or until bread is lightly toasted.

BRUSCHETTA WITH CANNELLINI BEANS AND HERBS

Steps:

• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add garlic and anchovy fillets, and cook until fragrant, about 1 minute. Stir in beans and herbs. Cook until beans are warm, about 3 minutes. Spoon mixture onto bruschetta slices, and drizzle with oil.