White Bean Chicken Sage Crostini Recipes

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TUSCAN CHICKEN WITH BEANS



Tuscan Chicken with Beans image

This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.

Provided by Deborah

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

1/3 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried parsley
1 teaspoon dried rosemary
4 tablespoons extra-virgin olive oil
1-1/2 pounds chicken breast, cut into cubes
1/2 large onion, thinly sliced
2-3 tablespoons sun-dried tomatoes packed in oil, chopped
1-1/2 cup cannelloni beans, rinsed and drained
3 large cloves garlic, smashed and peeled
salt and freshly ground black pepper to taste
parmesan cheese or fontina cheese for serving

Steps:

  • Place all of the ingredients in a large plastic bag.
  • Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
  • Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
  • Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
  • Add the onion and garlic and sauté for 2 to 3 minutes.
  • Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

WHITE BEAN CROSTINI WITH FRIZZLED SAGE



White Bean Crostini with Frizzled Sage image

Provided by Marie

Number Of Ingredients 9

2 cans of cannellini beans, drained
2 cloves of garlic, smashed into a paste
⅓ cup of onion finely minced
a pinch or so of red pepper flakes according to your liking
salt and pepper to taste
every day olive oil
a good quality olive oil for finishing
horizontally sliced baguette, drizzled with olive oil and put under the broiler to get toasted on each side, it goes fast so keep checking and don't walk away
enough fresh sage leaves to top each crostini and garnish the pot of beans

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 BEANS AND ROSEMARY CROSTINI



White Beans and Rosemary Crostini image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
4 ounces pancetta, diced
3 sprigs fresh rosemary, leaves removed
2 cloves garlic, peeled and thickly sliced
Two 15-ounce cans cannellini beans, drained and rinsed
Squeeze of lemon juice
Kosher salt and freshly ground black pepper
Baguette, sliced

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



White Bean, Chicken & Sage Crostini image

Don't let the size of these elegant crostinis fool you - these little appetizers are packed full of flavour and are high in fibre. Perfect for your next dinner party, two small pieces of crostini provide 7 grams of fibre and almost half of your daily folate. If you're tight for time, canned beans can be used instead of boiling your own. Just make sure you the canned one a good rinse first to remove most of the sodium. Also feel free to switch up the herbs; basil, chives or thyme work will in this dish.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 6

Number Of Ingredients 13

12 slices chicken breast(s), cut from roasted chicken
2 tbsp olive oil
3 green onion(s), sliced
2 cloves garlic, minced
2 tbsp sage, fresh
1 ½ cup white beans, boiled
¼ cup water
½ tsp sea salt
¼ tsp black pepper
1 tbsp balsamic vinegar
½ cup Romano cheese, grated
12 slices whole grain baguette, sliced about 1/2 inch (1 1/2 cm) thick
12 leaves sage, fresh, for garnish

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.

Nutrition Facts :

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE



White Bean and Prosciutto Crostini with Sage image

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 30 servings

Number Of Ingredients 8

3 garlic cloves, smashed and finely chopped, plus 2 whole cloves
3/4 cup finely diced prosciutto
Pinch crushed red pepper flakes
4 cans cannellini beans, drained and rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt
2 baguettes, sliced on the bias
1/4 cup finely chopped 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 BEAN CROSTINI



White Bean Crostini image

A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped ripe olives
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
24 slices French bread baguette (1/2 inch thick)
Sliced ripe olives and additional fresh thyme, optional

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.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

WHITE-BEAN AND CAPER CROSTINI



White-Bean and Caper Crostini image

For an extra layer of flavor, use a garlic- or herb-infused oil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Yield Yields topping for 30 crostini

Number Of Ingredients 7

Simple Crostini
1 can (15 ounces) canellini beans, rinsed and drained
1/4 small red onion, minced
1 tablespoon capers, rinsed
1 tablespoon olive oil
1 teaspoon white-wine vinegar
Coarse salt and ground pepper

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.

ROSEMARY CHICKEN WITH WHITE BEANS



Rosemary Chicken with White Beans image

"With a full-time job and active 5-year-old, I'm known as the "Crock-Pot Queen" in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week...sometimes have two or three going at once with different dishes. I've made this recipe for years and, after making a few tweaks, it's become a treasured favorite."

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.

SMASHED CANNELLINI BEAN CROSTINI



Smashed cannellini bean crostini image

Add a little more oil to this smashed cannellini bean dip, if you prefer - the more you add, the silkier it becomes

Provided by Barney Desmazery

Categories     Buffet, Snack, Starter

Time 20m

Number Of Ingredients 8

4 tbsp olive oil, plus extra for drizzling (optional)
12 sage leaves (optional)
1 onion, finely chopped
1 garlic clove, finely chopped
1⁄2 tsp cracked black pepper
400g can cannellini beans, drained and rinsed
1⁄2 lemon, juiced
12 crostini or breadsticks, to serve (see tip, below)

Steps:

  • Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
  • Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
  • Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.

Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

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