Bruschetta With Spicy Ceci Bean Purée Food

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BRUSCHETTA WITH SPICY CECI BEAN PURéE



Bruschetta with Spicy Ceci Bean Purée image

Provided by Rick Tramonto

Categories     Food Processor     Bean     Appetizer     Cocktail Party     Vegetarian     Pine Nut     Fall     Winter     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

2 garlic cloves
1/2 teaspoon kosher salt
One 16-ounce can ceci beans (also called chickpeas and garbanzo beans), drained and rinsed
1/2 cup tahini
1/4 cup finely chopped red onion
1/4 cup olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon crushed red pepper flakes (use more or less to taste)
1 1/2 teaspoons honey
Kosher salt and freshly ground black pepper
8 slices Rick's Basic Bruschetta
1 tablespoon roughly chopped, toasted pine nuts
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
8 lemon wedges

Steps:

  • 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
  • 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
  • 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.

BRUSCHETTA WITH WHITE BEAN PUREE



Bruschetta with White Bean Puree image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 8

3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled

Steps:

  • Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
  • Preheat the oven to 425 degrees F.
  • Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.

BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES



Bruschetta With White Bean Puree and Fried Sage Leaves image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/2 cup vegetable oil
16 sage leaves
1/4 cup flour
2 cups cooked, drained white beans
1 shallot, minced
1 tablespoon olive oil
2 1/2 tablespoons chopped sage
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
16 1/2-inch-thick slices Italian bread
2 large garlic cloves, peeled and halved
2 tablespoons white truffle oil

Steps:

  • Place the oil in a small skillet and heat over medium high heat. Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
  • In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.
  • Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.

Nutrition Facts : @context http, Calories 956, UnsaturatedFat 37 grams, Carbohydrate 114 grams, Fat 43 grams, Fiber 22 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 589 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY BRUSCHETTA



Spicy Bruschetta image

I had something similar to this at a party and decided I could do it better with a spicy Cajun flair.

Provided by Lande Hoffman

Categories     Spreads

Time 38m

Yield 12 serving(s)

Number Of Ingredients 19

1 French bread (Baguette)
8 ounces grape tomatoes
3 garlic cloves (about 2 tbls.)
1 (4 ounce) can of sliced black olives
8 ounces butter
1 teaspoon garlic powder
2 pinches white pepper, to taste
1 -2 tablespoon cayenne pepper, to taste
3 ounces olive oil
2 tablespoons finely chopped cilantro
1 teaspoon fresh oregano or 1 teaspoon dried oregano
1 teaspoon fresh basil or 1 teaspoon dried basil
1 teaspoon fresh parsley or 1 teaspoon dried parsley
1 shallot
5 tablespoons finely chopped green onions
3 tablespoons finely chopped celery
8 ounces cream cheese
6 ounces ricotta cheese
2 ounces parmesan cheese

Steps:

  • Cut french bread into thin slices (
  • Cut tomatoes into thin slices and set aside.
  • Keeping separated finely chop shallot, green onion, celery, cilantro, parsley, basil and oregano.
  • In a pan, using 2 oz olive oil sauté until soft (3-5 min): shallot, 3 tbls green onion, celery, parsley, basil,1 1/2 tbls cilantro, 1 tbls pressed garlic.
  • In a bowl mix together all cheeses (may have to microwave cheese 30 sec), cooled down sautéed ingredients from pan, garlic powder white pepper and cayenne pepper, best if refrigerated a few hours before spreading.
  • Put butter remaining olive oil and remaining garlic in a cup and melt down in a microwave.
  • Spread sliced bread on large cookie sheet.
  • Stir butter and generously brush it on one side of each piece of bread.
  • Put bread in broiler until lightly toasted.
  • Spread cheese mixture on cooled down bread.
  • Place sliced olives (2-3) on each piece.
  • Top with 2 or 3 slices of tomato.
  • Mix remaining cilantro and green onion and sprinkle over each slice.
  • You may have to chop some more cilantro and green onion for this.
  • Remember cilantro has a very powerful taste so use sparingly.
  • You can serve cold or put in oven at 350 for 5-8 minutes not allowing cheese to run.

SPICY WHITE BEAN BRUSCHETTA



Spicy White Bean Bruschetta image

Toasted baguette slices are topped with a mixture of mild white beans, tangy balsamic vinegar, bitter arugula, sweet tomatoes, red peppers, and rich olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 16

Number Of Ingredients 9

2 tomatoes
1 can small white beans
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon crushed red-pepper flakes
1 teaspoon fresh thyme
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 baguette, cut into 1/4-inch-thick slices

Steps:

  • Cut one tomato into 1/4-inch pieces, and place in a medium bowl. Add the white beans, 2 tablespoons olive oil, the balsamic vinegar, red-pepper flakes, thyme, salt, and pepper, and stir to combine. Set mixture aside.
  • Heat oven to 350 degrees. Brush bread slices with remaining olive oil. Place on a baking sheet, and bake until golden brown, about 10 to 15 minutes. Just before serving, cut remaining tomato in half, and rub each toasted bread slice with the tomato. Divide bean mixture among toasted bread slices.

BRUSCHETTA WITH WHITE BEANS, TOMATOES, AND FRESH HERBS



Bruschetta with White Beans, Tomatoes, and Fresh Herbs image

Make and share this Bruschetta with White Beans, Tomatoes, and Fresh Herbs recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup seeded and diced ripe beefsteak tomatoes or 1 cup italian tomato
3/4 cup well-drained cannellini beans (, canned or cooked)
1/4 cup seeded and diced cucumber
2 tablespoons thinly sliced green onions
1 tablespoon chopped, fresh oregano leaves
1 tablespoon chopped fresh basil
coarse salt
black pepper
8 slices country style whole grain bread, 2-3-inches x 1/2-inch-thick
1 clove garlic
4 teaspoons extra virgin olive oil

Steps:

  • For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
  • Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
  • For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
  • Cut the garlic in half and rub generously over one side of each slice.
  • Brush the olive oil over each side as well.
  • To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.

Nutrition Facts : Calories 230.4, Fat 6.8, SaturatedFat 1.1, Sodium 409.6, Carbohydrate 32.7, Fiber 7.1, Sugar 5.4, Protein 10.3

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