Smashed Cannellini Beans On Crostini Recipes
CANNELLINI CROSTINI
This is my version of crostini served at my favorite Mediterranean/Middle Eastern restaurant in town. What I noticed about the restaurant's version of crostini was the absence of an overly aggressive garlic flavor. So, I assumed they used roasted garlic as I've indicated in the recipe. It is strongly recommended for best results as well that you use the finest quality French baguette in this recipe-either homemade or bought from an established artisan bakery. Canned beans are certainly acceptable to substitute, although you'll need to be careful as canned beans have added sodium. Adapted from spacelingcafe.com. Smooth and creamy!
Provided by COOKGIRl
Categories European
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- *NOTE: A word of advice: Using roasted garlic mellowed the flavor. Using unroasted garlic will in my opinion overpower the flavor however. DO NOT use jarred roasted garlic.
- In a mixing bowl, combine the white beans, garlic, sherry vinegar, lemon juice and olive oil. Add a little bit of the cooking bean liquid if necessary to help in blending. Be careful not to add too much liquid though!
- Mash the bean mixture with a fork until very smooth. If you think it is necessary to add again a very small amount of the bean cooking liquid to help in mashing, then do so.
- Cover the bean mixture and allow to sit at least 1 hour. I recommend tasting and adjusting seasonings after standing time.
- Heat a skillet over medium-high heat. Brush each slice of bread with olive oil on both sides, and toast in the skillet until it is lightly browned on both sides; approximately 2 minutes per side. (Alternatively, you can broil the baguette slices, but you need to be [[really]] careful not to burn the bread!).
- Top each slice with some of the bean mixture.
- Arrange the crostini slices on a pretty platter. Add a sprinkle of paprika over the slices, very lightly drizzle a small amount of olive oil on top of the toasted slices, garnish artfully with the fresh parsley and a smattering of red onion rings.
- Serve immediately.
- Prep and cooking times are estimated.
Nutrition Facts : Calories 2144, Fat 30.4, SaturatedFat 5.5, Sodium 3147.1, Carbohydrate 379.7, Fiber 42.6, Sugar 3.3, Protein 87.6
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- Preheat the oven to 375°. Brush both sides of each baguette slice with 1/4 cup of the olive oil. Arrange the slices on a baking sheet and toast for about 10 minutes, until golden and the edges are crisp; let cool.
- Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of olive oil. Add the rosemary and chile and cook over moderately high heat until sizzling, about 1 minute. Add the onion, shallot, garlic and thyme and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the cannellini beans and cook for 3 minutes, stirring to coat well. Discard the rosemary sprig. Add the chicken stock to the saucepan, season with salt and pepper and remove from the heat. Coarsely mash the beans with a fork.
- Spread the cannellini puree on the toasts and arrange the crostini on platters. Spoon the Feta Salsa Verde on each crostini and serve.
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