Best Herbed Bean Spread With Baguette Toasts Recipes

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EASY CROSTINI



Easy Crostini image

Crostini are the perfect party appetizer: load these little toasts with toppings of all kinds! Here's how to make them at home: it's quick and easy.

Provided by Sonja Overhiser

Categories     Appetizer

Time 15m

Number Of Ingredients 1

1 baguette (homemade or storebought)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Slice the baguette into thin slices on the bias (diagonally). Place the slices on a baking sheet in a single layer.
  • Bake for about 10 minutes, until golden and crispy. Cool to room temperature: they'll crisp up even more as they cool. If making in advance, store up to 5 days in a sealed container at room temperature.

Nutrition Facts : Calories 46 calories, Sugar 0 g, Sodium 0.3 mg, Fat 0.1 g, SaturatedFat 0 g, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 1.3 g, Cholesterol 0 mg

EASY HERBED FRENCH BREAD



Easy Herbed French Bread image

Couple the spirit-warming specialty with crunchy Herbed French Bread Karin Bailey of Golden, Colorado adds a little pizzazz to a store-bought loaf with only three ingredients. Freshly minced herbs liven up each buttery bite of the broiled slices.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 4

1 loaf (1 pound) French bread
1/2 cup butter, softened
1/4 cup minced fresh parsley
1/4 cup minced chives

Steps:

  • Cut bread into 1-in. slices. In a small bowl, combine the butter, parsley and chives; spread over one side of each slice of bread. , Place buttered side up on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes or until golden brown.

Nutrition Facts : Calories 205 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 370mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

TOASTED BAGUETTE



Toasted Baguette image

Provided by Ina Garten

Time 20m

Yield 20 to 25 toasts

Number Of Ingredients 4

1 baguette
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
  • Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

HERBED BEAN SPREAD WITH BAGUETTE TOASTS



Herbed Bean Spread with Baguette Toasts image

Categories     Bean     Garlic     Herb     Super Bowl     Vegetarian     Quick & Easy     Winter     Gourmet

Yield Makes about 3 1/2 cups spread and about 75 toasts

Number Of Ingredients 12

For toasts
1 baguette (about 22 inches)
1/2 stick (1/4 cup) unsalted butter
For spread
two 19-ounce cans white beans such as cannellini
1 cup packed fresh flat-leafed parsley leaves
2 large garlic cloves
1 teaspoon salt
2 teaspoons minced fresh thyme leaves
2 teaspoons drained capers
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil

Steps:

  • Make toasts:
  • Preheat oven to 375°F.
  • Cut baguette crosswise into 1/4-inch-thick slices. In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice. Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes. (Toasts may be made 2 days ahead and kept in an airtight container.)
  • Make spread:
  • Drain beans in a colander. Gently rinse beans and drain well. Mince parsley. In a food processor blend together all spread ingredients except oil until smooth. With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper. (Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.)

HERB TOAST



Herb Toast image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

3 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary, oregano, or marjoram
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1 baguette, cut diagonally into 1/4-inch slices
4 cloves Roasted Garlic for Radicchio Slaw with Green Beans and Cauliflower

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat; set aside. In a small bowl, combine parsley, thyme, rosemary, salt, pepper, and oil.
  • Spread bread slices with garlic, then brush with herb mixture. Place in a single layer on prepared baking sheet, and bake until crisp and edges are beginning to brown, 10 to 12 minutes.

HERBED BEAN SALAD



Herbed Bean Salad image

The flavors in this simple salad get better as the beans marinate and soak up the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Yield Makes 2 cups

Number Of Ingredients 7

3 tablespoons finely chopped red onion
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1 3/4 cups cooked cannellini beans
1/2 cup chopped fresh herbs, such as parsley, chives, and dill
Kosher salt and freshly ground pepper

Steps:

  • Soak onion in cold water, 10 minutes.
  • Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.

WHITE BEAN SPREAD WITH GARLIC & ROSEMARY



White Bean Spread With Garlic & Rosemary image

This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 16

Number Of Ingredients 4

2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained

Steps:

  • Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g

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