|
| Online Cookbooks and All Recipes
-> [Appetizers,Chinese] -> [Bruschetta with white beans, sun-dried tomatoes and basil Recipe] |
| |
| |
Bruschetta with white beans, sun-dried tomatoes and basil
|
| Artist: |
_ |
| Categories: |
Appetizers,Chinese |
| Yield: |
4 servings |
| Rating: |
no rating. |
| Print Recipe |
 |
| Favorites |
Add to Online Cookbooks |
The Bruschetta with white beans, sun-dried tomatoes and basil is the name of the recipe.
Ingredients:
For beans:
3 / 4 cup cannelloni beans
1 / 4 cup extra-virgin olive oil
1 clove garlic, peeled
1 bay leaf
1 / 2 teaspoon salt
For and bruschetta topping:
1 small baguette, sliced into thick pieces
1 teaspoon thinly sliced garlic, plus 1 clove garlic, peeled, coated bread
2 tablespoons extra-virgin olive oil
1 / 2 teaspoon chili flakes
8-10 basil leaves
1 / 3 cup oil packed sun-dried tomatoes, dried and sliced 1/4-inch thick
2 tbsp chopped fresh parsley
Lemon juice
Salt and fresh black pepper
Denied 2 ounces ricotta cheese, grated large
Chef's Note: The flavor from the cooked dried beans are delicious, but you can also use canned white beans here if you want to make this recipe, and you do not have time to eat beans from scratch. Substitute 1 (15 ounce) of white cannelloni beans, drained, with a little reserved bean liquid. |
|
|
Procedures:
When the beans:
Rinse the beans well and then put in 1-quart saucepan. Cover with water 1 inch above the top of beans. Medium-high heat, bring to the boil. Immediately take the pot off the burner, cover and keep for 1 hour. Change of water, add half of extra-virgin olive oil 1 clove garlic, and bay leaf. Cook beans are low. Simmer about 40 minutes or until tender. Over the past 10 minutes, add 1 / 2 teaspoon salt. Mix thoroughly. Remove from heat and hold the saucepan with the cooking liquid until cool. This can be done 1-2 days before serving and kept refrigerated.
For bruschetta topping:
Preheat grill or stove-top grill pan.
Grill bread on both sides until crispy. Be careful with high heat, such as bread burns easily.
While bread is grilling, saute over a medium heat, toast sliced garlic in olive oil. If it is a light golden, add pepper flakes and cook for 10 seconds and then basil leaves. Do this with caution, because basil can squirt some oil.
With slotted spoon over the beans in a pan. Add 1-2 tablespoons of bean cooking liquid (or liquid canned beans) and mix together. Keep warm. Adjust the consistency if necessary with bean liquid, little at a time.
When the basil leaves are wilted, remove the mixture from heat. Add sun-dried tomatoes and chopped parsley. Toss to combine and adjust seasoning, and lemon juice, salt and pepper to taste.
Lightly swipe the remaining garlic clove 1st half of bread. Arrange toasted bruschetta serving platter and drizzle on the remaining extra-virgin olive oil. Top some of the tomato-bean mixture on each, then divide evenly over the ricotta mixture denied. Serve warm.
Preparation time: 40 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour
This recipe is Category of Appetizers,Chinese. |
|
|
| Favorites this page to: |
| del.icio.us |  Yahoo! Bookmark | |
| Some of the recipes viewed in the past few minutes: |
1. Bread Dippin Cilantro Salsa
2. The Appetizer Mussels
3. Caramel Apple Cake with Granola Streusel
4. Caramel Apple Cake
5. Caramel Apple Cake
6. Caramel Apple Breakfast Pudding
7. Caramel Apple Bread Pudding
8. Caramel Apple Bars
|
Rate
Bruschetta with white beans, sun-dried tomatoes and basil Recipe!
|
| Bruschetta with white beans, sun-dried tomatoes and basil Reviews |
| Rating: no rating. 0 reviews |
| |
|
|
|
|
| |
| |
|
|
|
|
|
|