White Bean And Sage Crostini Recipes

WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS

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

WHITE BEAN CROSTINI

Steps:

• In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

WHITE BEAN CROSTINI WITH FRIZZLED SAGE

Steps:

• Toast your bread first as stated above and set aside.
• Depending on how many crostini your're making, first fry up a bunch of fresh sage in your everyday olive oil, enough to cover the bottom of the pan.
• You want the sage to be frizzled and not dark golden brown, set aside on paper towels.
• In same pan add the garlic and onion and saute until soft.
• Add in the drained beans, season with red pepper, salt and pepper.
• Cook beans on medium low, turning constantly until all the flavors meld together.
• Gently smash half on the beans right in the pan and leave the rest whole.
• Toss in some whole sage leaves for garnish right in the pan.
• Drizzle with good quality olive oil and taste for seasoning, it should be heavily seasoned.
• Spread warm beans onto toasted bread, garnish with one sage leaf, and give it a good drizzle with the quality olive oil.
• Enjoy!

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE

Steps:

• In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
• Preheat a grill pan over medium heat.
• Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
• Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE BEANS AND ROSEMARY CROSTINI

Steps:

• Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
• Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
• Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

WHITE BEAN, CHICKEN & SAGE CROSTINI

Steps:

• Heat olive oil over medium-high heat in a non-stick pan. Add green onion, garlic and minced sage and cook for about 2 minutes.
• Add cooked beans to bowl of food processor. Add sautéed green onions with herbs, water, salt, pepper, balsamic vinegar and ¼ cup (60 mL) of the shredded Romano cheese. Process until bean mixture is very smooth. If desired, thin bean mixture by adding a bit more water, a teaspoon at a time to get the desired texture.
• Place sliced whole grain baguette on a baking sheet and broil for about 1 minute or until golden on one side and turn for another minute.
• Spread about 2 Tbsp (30 mL) of bean mixture on each slice, followed by a slice of roast chicken and more of the freshly grated Romano cheese. Broil until hot. Keep an eye on it, being careful not to burn.
• To serve place the chicken and bean crostini on a serving platter and garnish each with a fresh sage leaf.

WHITE-BEAN AND CAPER CROSTINI

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.

WHITE BEANS AND SAGE CROSTINI

Steps:

• Method: In meduim skillet, heat oil and saute onion until soft, about 5 minutes over medium heat. Add pine nuts and suate another minute. Add beans, sage and salt and pepper to taste. Saute for 5 minutes. Top each slice of bread with about 2 tablespoons of beans. Sprinkle each with Parmesan cheese and bake in 375 degree oven for 5-7 minutes until cheese is melted. Serve at once.

WHITE BEAN AND SAGE CROSTINI

Steps:

• To prepare crostini: Preheat oven to 350 degrees. Place baguette slices on a baking sheet, brush with olive oil, and bake for about 10 minutes, or until the slices are crisp and golden. Remove from oven, and rub each slice with the cut side of garlic. To prepare topping: In a medium saucepan, heat 3T olive oil over low to medium heat. Add the onion, garlic and sage, and cook about 5 minutes, or until the onion is soft. Add the beans, water, salt and pepper. Cook about 10 minutes. Mash the mixture with a spoon or fork into a rough puree. Spread about 1T of the bean mix on each crostini. Top each slide with diced tomato, if desired, and a drizzling of olive oil. Serve. Note: topping may be made up to 3 days in advance. Cover and refrigerate. Return to room temperature before serving. Top the crostini up to 1 hour before serving.