WHITE BEAN-POMEGRANATE CROSTINI
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
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
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)
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
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
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
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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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GARLICKY WHITE BEAN CROSTINI - BETTER THAN BOUILLON
From betterthanbouillon.com
Servings 6Estimated Reading Time 40 secsCategory AppTotal Time 20 mins
- 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.
- Spread dip over baguette rounds. Sprinkle with Parmesan; top with arugula. Drizzle with remaining oil.
WHITE BEAN AND ROSEMARY CROSTINI | PARENTS
From parents.com
Total Time 20 minsCalories 118 per serving
- 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.
DEBI MAZAR & GABRIELE CORCOS' WHITE BEANS AND …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Heat a fireplace to medium heat and adjust the grill racks over the flame and heat a heavy Dutch oven over the rack
CROSTINI WITH WHITE BEAN PUREE | WILLIAMS SONOMA
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4/5 (1)Total Time 45 minsServings 10
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WHITE BEAN, ROSEMARY AND PANCETTA BRUSCHETTA | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- 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.
- Brush both sides of baguette slices with extra-virgin olive oil and place on baking sheet in a single layer. Place under broiler and lightly brown on one side.
- Spread white bean mixture on the toasted side of the baguette slices. Drizzle a little more extra-virgin olive oil on top of each slice. Serve immediately.
ROSEMARY WHITE BEAN DIP | MAGNOLIA DAYS
From magnoliadays.com
Estimated Reading Time 4 mins
- Place all ingredients except sprigs in the bowl of a food processor fitted with a knife blade. Process until smooth. Stop and scrape down sides as needed.
ROSEMARY WHITE BEAN BRUSCHETTA - OUR SALTY KITCHEN
From oursaltykitchen.com
5/5 (1)Total Time 27 minsCategory Appetizer, SnackCalories 138 per serving
- 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.
- When you are ready to serve, add the chopped parsley to the white beans and stir to incorporate. Spread the bruschetta toasts onto a serving platter and top each crostini with approximately 1 tablespoon of white beans. You'll have some reserved marinade, and you can spoon a little bit of extra marinade over the top of each toast. Serve immediately. This recipe keeps well at room temperature (perfect for parties!) and makes 24 bruschetta toasts. For a cocktail party, plan on two white bean bruschetta per person.
WHITE BEAN CROSTINI WITH ROSEMARY RECIPE - FERDINAND …
From foodandwine.com
Servings 4
- 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.
- Meanwhile, in a food processor, combine the beans, rosemary and crushed red pepper. Add the remaining garlic and 1/2 teaspoon of oil, season with salt and process until smooth. Spoon the bean puree onto the toasts and serve.
WHITE BEAN AND ROSEMARY CROSTINI - RELISH
From relish.com
- 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.
- To prepare the spread, warm 2 tablespoons olive oil in a heavy skillet over low heat. Add garlic and saute 1 minute. Add drained beans and saute 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough puree. Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the puree with 1 to 2 tablespoons warm water, as desired.
- Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini.
WHITE BEAN AND ROSEMARY CROSTINI - FOODNETWORK.CO.UK
From foodnetwork.co.uk
Cuisine ItalianCategory Snacks, StartersServings 4
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