ARTICHOKE AND BEAN CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 49m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
- Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
- On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
- In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
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.
BEAN AND CHICORY CROSTINI
Steps:
- Preheat oven to 400 degrees. Cut off the top one-quarter of the head of garlic, and discard. Place head of garlic on a small piece of parchment paper-lined foil. Drizzle with oil, and season with salt and pepper. Roast until soft and slightly caramelized, about 1 hour. Measure 1 tablespoon garlic; set aside. Use remaining garlic for another use.
- Bring a large pot of water to a boil. Add a tablespoon of salt and the chicory. Return to a boil, and cook until just tender, about 1 minute. Drain well, and let stand until cool enough to handle. Squeeze out excess liquid, set aside.
- In a medium bowl, mash half of the beans; set aside. In a large skillet, heat the oil over medium heat. Add reserved roasted garlic, and cook until warm and fragrant. Add the drained chicory, the whole and mashed beans, and heat through. Season with salt and pepper, and stir to combine.
- Spoon about 1/4 cup of the bean mixture onto crostini. Drizzle with oil, and serve with lemon wedges.
FAVA BEAN CROSTINI WITH PECORINO FRICO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.
- In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.
- For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.
- Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.
HERBED BROAD BEAN & FETA CROSTINI WITH ASPARAGUS
Make the most of seasonal broad beans during the summer months and make this vibrant bean and feta crostini. Ideal as a starter, simply top with asparagus
Provided by Rosie Birkett
Categories Lunch, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to the boil and cook the broad beans for 5-6 mins until tender. Immediately plunge into a bowl of ice-cold water. Squeeze the broad beans from their pods and transfer to the bowl of a food processor with the olive oil, feta, honey, lemon juice and dill fronds. Season with black pepper and blitz to a smooth purée.
- Meanwhile, brush the baguette slices with some olive oil and toast or griddle until golden. Rub with the cut side of a halved garlic clove. Finely chop the blanched asparagus spears and toss in a little olive oil with a squeeze of lemon juice. Spread the purée over the crostini and top with the sliced asparagus and some extra dill. Leftover purée will keep in the fridge for up to two days.
Nutrition Facts : Calories 604 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS
Good Food reader, Charlie, shares her seasonal, summer starter
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
- Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
- Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.
Nutrition Facts : Calories 383 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.95 milligram of sodium
WHITE BEANS WITH CHICORY
This is inspired by a classic dish from Apulia, the heel of the Italian boot. The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole. If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A. baskets, use the tough outer leaves for this and save the tender hearts for salads.
Provided by Martha Rose Shulman
Categories side dish
Time 2h30m
Yield Serves 4 as a main dish, 6 as a starter
Number Of Ingredients 8
Steps:
- Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil. Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste. Reduce the heat, cover and simmer for 2 hours, until the beans are very tender. Taste and adjust seasoning. Remove and discard the onion, garlic cloves if desired, and bay leaf. Drain through a colander or strainer set over a bowl. Mash the beans with a potato masher and moisten with some of the cooking liquid. Stir in 2 tablespoons of the olive oil. The purée should be loose.
- Bring a large pot of generously salted water to a boil and add the lettuce. Cook until just tender, about 2 minutes. Transfer to a bowl of cold water and drain. Squeeze out water and chop coarsely.
- Heat the remaining olive oil in a large, heavy skillet over medium heat. Add the garlic, cook for 30 seconds, and stir in the lettuce. Cook for about 1 minute, stirring, until the lettuce is nicely coated. Season with salt and pepper. Serve with the mashed beans.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 11 grams, Fiber 19 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams
SMASHED CANNELLINI BEAN CROSTINI
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
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
WHITE-BEAN AND CAPER CROSTINI
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
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.
WHOLE-GRAIN CROSTINI WITH BEANS AND GREENS
Provided by Mark Bittman
Categories quick, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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
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Author Bon AppétitPublished Aug 1, 2016Estimated Reading Time 4 mins
- Niçoise Toast. Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast. View Recipe.
- Broccoli and Garlic-Ricotta Toasts With Hot Honey. Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish. View Recipe.
- Caramelized Leek and Fava Bean Toast. Piled high with softened leeks and fresh fava beans, this tartine might—might!— make you forget about avocado toast.
- Greens and Beans with Fried Bread. This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday. View Recipe.
- Smashed Chickpeas on Toast With Harissa Yogurt. Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine. View Recipe.
25 EASY CROSTINI TOPPING RECIPES AND IDEAS - INSANELY GOOD
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- Caprese Crostini (Canapes) Don’t you just love the light, bright, fresh taste of Caprese salads? I know I do! I can’t get enough of them, be it salads, skewers, or chicken, I love it all.
- Garlic Shrimp Crostini with Avocado. These succulent, garlicky shrimp are delicious on their own. But when you add them to crunchy crostini with more spices and seasonings, they’re unbeatable.
- Mediterranean Bruschetta Crostini Appetizer. These 15-minute appetizers are a crossover between bruschetta and crostini. They’re zingy, briny, and full of Mediterranean flavors.
- Marinated Goat Cheese Strawberry Crostini. There’s nothing better than an easy and vibrant appetizer that perfectly combines sweet and tangy flavors.
WHITE BEAN CROSTINI | ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
5/5 (1)Total Time 25 minsCategory Appetizer, SnackCalories 88 per serving
- 1. Start by adding 1 tablespoon of extra virgin olive oil and a clove of garlic to a saucepan. Add the drained cannellini beans and add a bay leaf. Let the whole thing cook for 10 minutes. Take out half of the beans and marinate them with ore EVOO, 1 clove of minced garlic, zest and juice of a lemon, salt, pepper and parsley.
- 2. Place the remaining beans in a blender or food processor. Add extra virgin olive oil and process until smooth. The bean puree should reach a creamy consistency like hummus.
- 3. Spread the puree on some crusty slices of bread that you toasted earlier and top with the marinated cannellini beans. Your cannellini bean crostini are ready! MANGIA!
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