Spicy White Bean Bruschetta Recipes

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A TRIO OF BRUSCHETTA



A Trio of Bruschetta image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 18

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

Steps:

  • For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
  • For the tapenade: Combine all ingredients in a food processor and process until smooth.
  • For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
  • For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

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.

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 SPICY CECI BEAN PURéE



Bruschetta with Spicy Ceci Bean Purée image

Provided by Rick Tramonto

Categories     Food Processor     Bean     Appetizer     Cocktail Party     Vegetarian     Pine Nut     Fall     Winter     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

2 garlic cloves
1/2 teaspoon kosher salt
One 16-ounce can ceci beans (also called chickpeas and garbanzo beans), drained and rinsed
1/2 cup tahini
1/4 cup finely chopped red onion
1/4 cup olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon crushed red pepper flakes (use more or less to taste)
1 1/2 teaspoons honey
Kosher salt and freshly ground black pepper
8 slices Rick's Basic Bruschetta
1 tablespoon roughly chopped, toasted pine nuts
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
8 lemon wedges

Steps:

  • 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
  • 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
  • 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.

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