White Beans And Rosemary Crostini Recipes

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WHITE BEAN-POMEGRANATE CROSTINI



White Bean-Pomegranate Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Mix 1/2 cup pomegranate seeds and 1 tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper. Cook 1 chopped shallot and 3 chopped garlic cloves in a skillet with olive oil until softened, about 5 minutes. Stir in one drained 15-ounce can cannellini beans plus 1/4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes. Smash, then spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

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

ROSEMARY GARLIC WHITE BEANS (ZOE'S KITCHEN COPYCAT RECIPE)



Rosemary Garlic White Beans (Zoe's Kitchen Copycat Recipe) image

This braised white bean recipe is inspired by my favorite rosemary beans at Zoe's Kitchen.

Provided by Kate

Categories     Side Dish

Time 25m

Number Of Ingredients 8

1 tbsp Extra virgin olive oil
2 tbsp shallot (minced)
2 cloves garlic (minced)
1 tsp chopped fresh rosemary
1/2 tsp dried oregano
2 cans cannellini beans (drained and rinsed)
1 1/4 cup vegetable broth
1/2 tsp salt

Steps:

  • Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
  • Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.
  • Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
  • Add salt to taste. (I typically use about a half tsp of kosher salt.)
  • Serve alone or over rice.

Nutrition Facts : Calories 159 kcal, Carbohydrate 28 g, Protein 9 g, Fat 2 g, Sodium 845 mg, Fiber 8 g, ServingSize 1 serving

WHITE BEANS WITH ROSEMARY AND GARLIC



White Beans with Rosemary and Garlic image

Categories     Bean     Garlic     Rosemary     Fall     Summer     Winter     Simmer     Boil

Yield makes 3 cups beans

Number Of Ingredients 5

1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on)
Salt
1/4 cup extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 teaspoon coarsely chopped rosemary leaves

Steps:

  • Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).
  • Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with: Salt.
  • In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.
  • Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.
  • Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry.
  • Variation
  • Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.

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.

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2019-11-13 Garlicky White Bean Crostini. Prep: 15 min. Cook: 5 min. Serves: 6. Perfect for last-minute entertaining, these simple crostini deliver delicious …
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  • In food processor, purée beans, 1/4 cup olive oil, lemon zest, lemon juice, Roasted Garlic Base, rosemary and hot pepper flakes until smooth.
  • Arrange baguette rounds in single layer on baking sheet. Broil for 1 to 2 minutes per side or until golden and toasted.
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2013-08-21 Meanwhile, in the bowl of a food processor, combine the beans, rosemary, and remaining 3 tablespoons olive oil and puree until smooth. …
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  • Preheat the oven to 400°F. Brush the slices of bread with a tablespoon of the olive oil and place them on a baking sheet. Toast, turning once, until just golden, about 6 to 8 minutes.
  • Meanwhile, in the bowl of a food processor, combine the beans, rosemary, and remaining 3 tablespoons olive oil and puree until smooth. Season with the salt and pepper.


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2014-11-20 In a food processor, combine the white beans, rosemary and lemon juice. Pulse until the beans are partially pureed, 5 to 10 seconds. With …
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  • Heat a medium skillet over medium heat. Add pancetta and sauté until crispy and golden brown, about 5 minutes. Remove with a slotted spoon to drain on a paper towel.
  • Place cooked pancetta, beans, olive oil, rosemary and garlic in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and mix until beans begin to break up. Increase to speed 4 and mix until beans are crushed and slightly creamy, about 2 minutes. Season to taste with salt and pepper.
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  • Place the white beans, chopped rosemary, olive oil, white wine vinegar, salt, and cracked black pepper in a mixing bowl and stir. Cover and place in the fridge to marinate, at least 1 hour and up to 24 hours.
  • Preheat the oven to 375*. Slice the baguette into 24 ½” slices and spread evenly over a baking sheet. Brush one side with olive oil, flip, and brush the other side with olive oil. Bake the baguette slices until golden brown and completely dry, flipping once halfway through, about 12 minutes. Remove the slices from the oven and rub with each slice with a smashed garlic clove. Place the crostini in a sealed container (I like gallon zip lock bags) and set aside until you are ready to serve.
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  • Preheat the oven to 375°. In a small bowl, combine 2 teaspoons of the oil with half of the garlic and season with salt and black pepper. Brush the baguette slices with the garlic oil and arrange them, oiled side down, on a baking sheet. Toast for about 7 minutes, or until lightly browned and crisp.
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WHITE BEAN AND ROSEMARY CROSTINI - RELISH
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  • To prepare the crostini, brush baguette slices on both sides, and arrange on a rimmed baking sheet. Sprinkle very lightly with salt. Bake until beginning to crisp and color, 6 to 8 minutes. Rub crostini immediately with the cut garlic clove.
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