Smashed Cannellini Bean Crostini Recipes

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!

CROSTINI WITH CANNELLINI, CHARD, AND BREAD CRUMBS

Steps:

• Slice the bread 1/2-inch thick; set aside 1/4 of the slices. Brush the remaining slices on both sides with olive oil and toast until golden brown on both sides in a broiler or on a grill. Set aside. (If bread slices are large, you may want to cut in half crosswise for easier serving.)
• Tear the remaining bread slices into small pieces and whirl in a blender or food processor until you have fine bread crumbs. Pour 3 tablespoons olive oil into a wide frying pan and heat over medium-high heat. Add half of the minced garlic and stir for a few seconds until the garlic is fragrant. Add the bread crumbs to the pan with salt, to taste, and cook, stirring often, until toasted and crisp, 5 to 7 minutes. Set bread crumbs aside.
• Wipe out the pan and in it, heat 2 more tablespoons of oil over medium-high heat. Add the remaining garlic. Cook, stirring for a few seconds, until the garlic is fragrant, then add the Swiss chard to the pan. Season the chard with salt to taste, stir a few seconds until wilted, then reduce heat, cover pan, and sweat chard until tender, about 10 minutes. If after cooking chard is very moist, squeeze out and discard excess water.
• Meanwhile, drain the canned beans in a sieve set over a bowl. Measure out and reserve 1/2 cup of the bean liquid. Rinse the beans under cold water, then put in the blender or food processor with the zest and juice of the lemon, thyme, the reserved bean liquid, 1/4 cup olive oil, and salt to taste. Whirl until pureed, taste, and add more salt or lemon juice, if desired.
• If made ahead, cover and refrigerate the bean puree and Swiss chard in separate containers; cover and store toasted bread slices and bread crumbs at room temperature. To serve, spread the bean puree thickly on bread slices, top with a spoonful of greens, then sprinkle with bread crumbs.

SMASHED CANNELLINI BEAN TARTINE

Steps:

• Put the beans, 1 tbsp of the oil, the lemon zest and juice and the garlic in a food processor and blitz to create a chunky texture. Transfer to a bowl and stir through the chilli, parsley and cherry tomatoes.
• Lightly toast the bread and pile on the cannellini bean smash, scatter over the feta and drizzle with the remaining oil. Serve with the rocket on the side.

CANNELLINI CROSTINI

Steps:

• *NOTE: A word of advice: Using roasted garlic mellowed the flavor. Using unroasted garlic will in my opinion overpower the flavor however. DO NOT use jarred roasted garlic.
• In a mixing bowl, combine the white beans, garlic, sherry vinegar, lemon juice and olive oil. Add a little bit of the cooking bean liquid if necessary to help in blending. Be careful not to add too much liquid though!
• Mash the bean mixture with a fork until very smooth. If you think it is necessary to add again a very small amount of the bean cooking liquid to help in mashing, then do so.
• Cover the bean mixture and allow to sit at least 1 hour. I recommend tasting and adjusting seasonings after standing time.
• Heat a skillet over medium-high heat. Brush each slice of bread with olive oil on both sides, and toast in the skillet until it is lightly browned on both sides; approximately 2 minutes per side. (Alternatively, you can broil the baguette slices, but you need to be [[really]] careful not to burn the bread!).
• Top each slice with some of the bean mixture.
• Arrange the crostini slices on a pretty platter. Add a sprinkle of paprika over the slices, very lightly drizzle a small amount of olive oil on top of the toasted slices, garnish artfully with the fresh parsley and a smattering of red onion rings.
• Serve immediately.
• Prep and cooking times are estimated.

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.