Best Bruschetta With Rosemary White Bean Spread Recipes

White Bean Bruschetta image

Provided by Kozmic Blues

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup cannellini beans, cooked (white)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes (or to taste)
2 tablespoons fresh basil leaves, shredded or chiffonade
1 -2 clove garlic, thinly sliced
salt & fresh ground pepper, to taste
6 slices crusty Italian bread, cut into 1 inch thick slices
more olive oil, to dress the bread
garlic, to dress the bread

Steps:

Preheat grill pan or broiler.
In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic.
Season with salt and pepper to taste.
It's nice if the mixture can sit for a half an hour or so.
For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor.
This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds.
Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices.
Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp, or until there are grill marks.
Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.
This bruschetta is nice served with a tossed green salad.

A Trio of Bruschetta image

Provided by Bobby Flay

Categories appetizer

Number Of Ingredients 18

1 cup cooked white beans, if using canned, rinsed and drained
1 tablespoon balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon finely chopped fresh rosemary
1 cup black nicoise olives, pitted
1 tablespoon capers
3 cloves garlic
2 anchovy fillets
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tomatoes, finely diced
2 cloves garlic, finely chopped
1 tablespoon olive oil
2 tablespoons fresh basil chiffonade
Salt and freshly ground pepper
16 slices French bread, sliced 1/2-inch thick
Olive oil

Steps:

For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
For the tapenade: Combine all ingredients in a food processor and process until smooth.
For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.