White Bean Avocado Appetizer Toasts Recipes

AVOCADO AND WHITE BEAN DIP

Avocado and White Bean Dip image

Provided by Giada De Laurentiis

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

One 15-ounce can cannellini beans, drained and rinsed
2 avocados, diced
2 tablespoons lemon juice (from 1 large lemon)
1 teaspoon kosher salt
1/3 cup chopped fresh basil
Serving suggestions: cut vegetables and toasted bread

Steps:

To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.

SIMPLE BEANS ON TOAST

Simple Beans on Toast image

These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used canned beans. This recipe leans on great ingredients, which don't need much help, and lets them shine. That means you should use the best you've got, right down to the drizzle of olive oil that finishes the dish. If you do want to dress them up a bit, add a bay leaf at the beginning of cooking, and a sprig of thyme or rosemary during the last hour or so of cooking.

Provided by J. J. Goode

Categories appetizer, main course

Time 2h30m

Yield 4 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil, plus more for finishing
3 medium garlic cloves, finely chopped
1 medium white or yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 medium stalk celery, finely chopped
1 pound dried heirloom beans, picked over and rinsed
2 teaspoons kosher salt
8 large slices crusty bread, cut 1/2-inch thick
4 tablespoons unsalted butter, softened
Flaky sea salt and ground black pepper

Steps:

Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers. Add the garlic, onion, carrot and celery and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 8 minutes.
Add the beans and enough water to cover by about 2 inches. Increase the heat to high and bring to a boil; cook for 15 minutes. Reduce the heat to a very gentle simmer (bubbles just barely breaking the surface), partly cover and cook until the pot stops smelling like the aromatics and starts smelling like the beans, 1 hour to 1 hour 15 minutes. Add more water if necessary to keep the beans fully submerged. Gently stir in kosher salt and continue cooking until the beans are creamy in texture but not bursting, 10 to 45 minutes more.
Drain the beans, reserving the tasty cooking liquid for another purpose, such as a base for soup or a vehicle for egg poaching. You can store leftover beans in their cooking liquid in an airtight container in the fridge for up to 5 days.
Toast the bread and then butter each piece. Spoon about 1/2 cup beans onto each piece of toast and coarsely crush with a fork. Divide the remaining whole beans among the toasts (about 1/4 cup per toast). Drizzle with olive oil and sprinkle with sea salt and pepper to taste.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 413 milligrams, Sugar 7 grams, TransFat 0 grams

WHITE BEAN-AVOCADO APPETIZER TOASTS

White Bean-Avocado Appetizer Toasts image

Entered for safekeeping, from 11/10/13 NY Times magazine. The measurements are rather loose, so why not sprinkle on some finely chopped red onion, as well?

Provided by KateL

Categories Spreads

Time 15m

Yield 10 toasts, 10 serving(s)

Number Of Ingredients 13

Ingredients

30 ounces canned cannellini beans, drained
1 lemon, juiced
1 handful fresh parsley
1 garlic clove
1 teaspoon salt
1 avocado, peeled and pitted
salt, to taste
pepper, to taste
olive oil, to taste
1/2 red onion, finely chopped (optional)
1 baguette, diagonally sliced 1/3-inch thick
olive oil, for glazing
salt, to taste

Steps:

Preheat oven to 350 degrees F.
Rinse and drain 2 15-oz. cans cannellini beans. Puree with juice of 1 lemon, fresh parsley, 1 garlic clove, and 1 teaspoon salt.
Make Toasts: Brush baguette slices with olive oil, season with salt and toast until golden and crisp.
Spread white bean garlic dip on toasts.
Top with sliced avocado, salt, pepper, and olive oil. If you can't control yourself, toss on some finely chopped red onion as well.

Nutrition Facts : Calories 401.7, Fat 5.3, SaturatedFat 1.1, Sodium 1011.2, Carbohydrate 72.5, Fiber 8.5, Sugar 4.5, Protein 17

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