Goat Cheese And Lima Bean Bruschetta Food

BEANS AND GREENS BRUSCHETTA WITH BROILED GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with the olive oil. Transfer to the oven and toast until just crisp, about 10 minutes. Set aside.
• Preheat the broiler; position a rack in top third of the oven.
• Bring a large pot of water to a boil. Add the broccoli rabe and cook until al dente, 4 to 5 minutes. Drain and rinse with cool water.
• Transfer the broccoli rabe to a food processor and add cannellini beans, garlic, shallot, oregano, and salt and pepper to taste. Pulse to roughly chop. Transfer to a bowl, add 2 to 4 tablespoons of the goat cheese, and bind together with hands.
• Top each piece of toast with a heaping tablespoon of the beans-and-greens mixture and then with about 2 tablespoons of the remaining goat cheese. Broil until the cheese is golden, about 2 minutes. Serve warm.

BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees.
• When chopping the tomatoes, take out the core and the seeds and compost them.
• Dice (and quarter) the tomatoes and place them in a large bowl with the minced garlic and chopped fresh basil.
• Sprinkle in the parmesan cheese and the salt, then mix the bowl. Let the tomato mixture marinate while you prep the bread.
• Slice the loaf into thick pieces, no smaller than 1/2 inch each.
• Lay the slices out on a sheet pan. Brush the olive oil on one side, then flip the pieces and brush it on the other.
• Bake in the oven for 5 minutes. Flip the slices, then bake for another 5 minutes (10 minutes total).
• Move the slices of bread to a cutting board. When the bread is cool enough to touch (but still warm and toasted), spread the goat cheese on each slice.
• Scoop the tomato mixture onto the tops of the bread.
• Using a teaspoon, drizzle the balsamic vinegar on top of each slice. Four teaspoons is a rough estimate-it's what I ended up using.
• Serve immediately.

GOAT CHEESE AND WHITE BEAN BRUSCHETTA

Steps:

• Preheat oven to 375 degree Fahrenheit.
• In a medium sized mixing bowl, combine the beans, tomatoes, basil, garlic, vinegar and 2 tbsps olive oil. Season with pepper to taste.
• Place bread on large baking sheet and brush with pastry brush using the remaining oil. Bake, watching closely, until bread is toasted and golden brown, about 8 to 10 minutes.
• Remove bread from the oven and spread the softened goat cheese over each slice. Top with tomato bean mixture.
• Serve immediately.

GOAT CHEESE AND LIMA BEAN BRUSCHETTA

Steps:

• Preheat oven to 350 degrees. Place bread slices on a baking pan. Toast until tops are golden brown, about 10 minutes. Turn, and toast until golden brown on other side, 10 minutes more.
• Remove the baking pan from the oven. Spread goat cheese over each slice of bread.
• Bring a small pot of salted water to a boil, and prepare an ice bath. Add lima beans to the boiling water, and cook until bright green, about 2 minutes. Using a slotted spoon, transfer beans to ice bath, and let cool. Drain beans in a colander.
• Arrange beans on the bruschetta. Sprinkle with thyme and pepper; serve.

FRESH RICOTTA AND FAVA BEAN BRUSCHETTA

Steps:

• Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.

ROASTED BEET AND GOAT CHEESE BRUSCHETTA

Steps:

• Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
• Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
• Cut french loaf into slices, toast in oven at 350 for 10 minutes.
• Spread bread with goat cheese.
• Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.