GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
- Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
- In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
- Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
- To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
- Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.
CROSTINI WITH TUNA AND WHITE BEAN PUREE
These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8 crostini
Number Of Ingredients 12
Steps:
- Heat olive oil in a small saucepan over medium heat. Add garlic, rosemary, sage, red-pepper flakes, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until garlic is soft and golden, 6 to 8 minutes. Add cannellini beans and cook until heated through, about 3 minutes.
- Transfer bean mixture to the bowl of a food processor. Add red-wine vinegar and process until smooth. Season with salt and pepper and set aside.
- Preheat a grill pan over medium-high heat. Brush bread on both sides with olive oil. Place bread slices on grill pan; cook, turning once, until bread is toasted and grill marks appear, about 2 minutes per side.
- Spread two tablespoons white bean puree on each slice of grilled bread. Top with tuna and sliced olives. Sprinkle with parsley and serve.
KALE & WHITE BEAN CROSTINI
Provided by Jeanine Donofrio
Yield 15-18 crostini
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and drizzle the bread with olive oil.
- In a small bowl, place the cannellini beans. Stir in the olive oil, lemon juice, lemon zest, rosemary, red pepper flakes, and a few pinches of salt and pepper. Set aside and let the beans soak up the flavors while you prepare the other ingredients. (Soak for at least 15 minutes, this step can also be done up to a day ahead of time).
- Toast the baguette slices in the oven until golden brown. While the slices are still warm, rub with the open side of a cut piece of garlic. Set aside.
- Chop your kale in half down the center and then into thin slices (in the other direction). It'll cook down a lot but if your slices are too long and stringy they'll be messier to eat. Heat a drizzle of oil in a medium skillet, add the shallots and cook for a couple of minutes until they soften.
- Add the kale and garlic, and cook for a minute more. Add a good splash of white wine.
- Stir, and cook for another 30 seconds or so, until the kale is nicely wilted but still vibrant green. Remove from heat and set aside.
- Mix the cooked kale with the white beans. Taste and adjust seasonings.
- Assemble toasts with a baguette slice and a dollop of the kale and bean mixture. Top with the reserved rosemary, red pepper flakes, and a good shaving of parmesan. Taste one and adjust seasonings again - add more herbs if you wish, salt, pepper, or another squeeze of lemon if you like.
WHITE BEAN CROSTINI
A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
EGGPLANT CAPONATA CROSTINI
The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast."Also try:Crostini with Tuna and White Bean Puree, Crostini with Fresh Ricotta and Grilled Radicchio
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 14
Steps:
- In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
- Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.
- Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.
- Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.
- Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing.
CROSTINI WITH GARDEN PUREE AND PARMIGIANO
Provided by Tyler Florence
Categories appetizer
Time 43m
Yield 25 to 30 crostini
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the peas, asparagus, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Puree the vegetables in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.
- Preheat the oven to 375 degrees F.
- Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet. Bake until lightly browned and crisp, about 10 minutes.
- To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler). Serve immediately.
TUSCAN BEAN AND ROASTED GARLIC PURéE
Categories Bean Garlic Appetizer Side Cocktail Party Summer Poker/Game Night Potluck Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
- Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
- Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
- Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.
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- Heat the olive oil in a saucepan over a medium heat. Add the chopped onion and cook, stirring occasionally, for 5 minutes, until soft. Add the garlic, cannellini beans, chicken stock and some seasoning and simmer for 4-5 minutes, until the beans are tender. Set aside to cool slightly.
- Meanwhile, to make the black olive relish, simply stir all the ingredients together in a bowl. Season to taste with salt and pepper and set aside.
- Process the beans and their liquid in a blender or food processor with the extra-virgin olive oil and lemon juice. Season to taste. You can serve this warm or at room temperature – it will thicken as it cools.
- To make the crostini, put a griddle pan over a high heat until very hot. Toast the bread slices until very lightly charred on both sides.
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- 1. Start by adding 1 tablespoon of extra virgin olive oil and a clove of garlic to a saucepan. Add the drained cannellini beans and add a bay leaf. Let the whole thing cook for 10 minutes. Take out half of the beans and marinate them with ore EVOO, 1 clove of minced garlic, zest and juice of a lemon, salt, pepper and parsley.
- 2. Place the remaining beans in a blender or food processor. Add extra virgin olive oil and process until smooth. The bean puree should reach a creamy consistency like hummus.
- 3. Spread the puree on some crusty slices of bread that you toasted earlier and top with the marinated cannellini beans. Your cannellini bean crostini are ready! MANGIA!
WHITE BEAN CROSTINI WITH ROSEMARY RECIPE - FOOD & WINE
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Servings 4
- Preheat the oven to 375°. In a small bowl, combine 2 teaspoons of the oil with half of the garlic and season with salt and black pepper. Brush the baguette slices with the garlic oil and arrange them, oiled side down, on a baking sheet. Toast for about 7 minutes, or until lightly browned and crisp.
- Meanwhile, in a food processor, combine the beans, rosemary and crushed red pepper. Add the remaining garlic and 1/2 teaspoon of oil, season with salt and process until smooth. Spoon the bean puree onto the toasts and serve.
PRESERVED TUNA WITH WHITE BEAN PURéE AND OLIVE CROSTINI ...
From gourmettraveller.com.au
Servings 6Total Time 1 hr 50 minsEstimated Reading Time 2 mins
- Combine salt, chopped thyme, lemon rind and chopped garlic in a bowl, season to taste with freshly ground pepper and mix well. Place tuna pieces in a non-reactive container, scatter with salt mixture, cover and refrigerate to lightly cure (10-15 minutes).
- Meanwhile, combine olive oil, thyme sprigs, lemon slices, bay leaves, chilli and peppercorns in a wide saucepan large enough to hold tuna in a single layer. Heat over low heat, bringing slowly to 120C (12-15 minutes). Brush salt mixture off tuna, rinse and pat dry with absorbent paper. Add tuna to oil, ensuring it is completely covered (add more oil if necessary) and cook, maintaining temperature for 10 minutes. Cool tuna in oil, then remove with a slotted spoon and transfer to a sterile jar. Pour over oil (make sure no liquid given off from the fish goes into the jar), and refrigerate until required. Preserved tuna will keep refrigerated for 1 week.
- For white bean purée, combine beans in a saucepan with onion, garlic and plenty of cold water, bring to the boil over medium-high heat and cook until very tender (30-40 minutes). Drain, transfer to a food processor and process until smooth. With motor running, add oil in a steady stream, process until thick and amalgamated, then add lemon juice and process to combine. Season to taste and refrigerate until required.
- Meanwhile, preheat oven to 180C. Place bread slices in a single layer on an oven tray, drizzle each side with olive oil and season to taste. Bake until crisp and golden (10-15 minutes), then, when cool enough to handle, rub with bruised garlic cloves. Cool completely. Crostini will keep in an airtight container for 2 days. Serve crostini with white bean purée and preserved tuna, with lemon wedges for squeezing.
RECIPE: SIMPLE WHITE BEAN CROSTINI - WHOLE FOODS MARKET
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- Add 1/2 cup water and purée until smooth. (If spread seems too thick, add more water as needed.)
WHITE BEAN AND ROSEMARY CROSTINI - RELISH
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- To prepare the crostini, brush baguette slices on both sides, and arrange on a rimmed baking sheet. Sprinkle very lightly with salt. Bake until beginning to crisp and color, 6 to 8 minutes. Rub crostini immediately with the cut garlic clove.
- To prepare the spread, warm 2 tablespoons olive oil in a heavy skillet over low heat. Add garlic and saute 1 minute. Add drained beans and saute 2 minutes more. Remove from heat. Mash the beans with the back of a fork to make a rough puree. Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon rind, salt and pepper. Thin the puree with 1 to 2 tablespoons warm water, as desired.
- Transfer spread to a serving bowl, garnish with a rosemary sprig, and serve warm with the crostini.
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