HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
WHITE BEAN BRUSCHETTA
This simple, rustic appetizer has terrific flavor and is a favorite with my family. I mentioned in the directions that I like to let the bean mixture sit for a bit, but that is not included in the prep time. This is a great starter for and Italian or Mediteranean style meal.
Provided by Kozmic Blues
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
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.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
BRUSCHETTA WITH WHITE BEANS AND WALNUTS
Categories Bean Nut Appetizer Cocktail Party Vegetarian Quick & Easy New Year's Eve Winter Poker/Game Night Engagement Party Gourmet
Yield Makes 6 bruschette
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
- Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
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
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
HERBED BEAN SPREAD WITH BAGUETTE TOASTS
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
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.)
HERBED WHITE BEAN SPREAD ON GARLIC TOASTED BRUSCHETTA
A rich spread made with cannellini beans, fresh sage, and Parmesan cheese is spread onto baguette slices and broiled until bursting with Italian flavor.
Provided by Allrecipes Member
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet. Add the green onion, garlic and sage and cook for about 2 minutes. Add beans, water and chicken granules and continue to cook until liquid is absorbed, about 5 minutes, then add the cheese. Cool to room temperature. Place bean mixture in a food processor and process until smooth.
- Rub the bread on both sides with the cut side of garlic, and then brush lightly with remaining oil. Place on a baking sheet and place under broiler for about 1 minute or until golden on one side and turn for another minute. Place about 2 tablespoons of spread on each slice.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 14.3 g, Cholesterol 1.8 mg, Fat 3.3 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 210.2 mg, Sugar 0.5 g
HERBED WHITE BEAN SPREAD ON GARLIC TOASTED BRUSCHETTA
A rich spread made with cannellini beans, fresh sage, and Parmesan cheese is spread onto baguette slices and broiled until bursting with Italian flavor.
Provided by Allrecipes Member
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet. Add the green onion, garlic and sage and cook for about 2 minutes. Add beans, water and chicken granules and continue to cook until liquid is absorbed, about 5 minutes, then add the cheese. Cool to room temperature. Place bean mixture in a food processor and process until smooth.
- Rub the bread on both sides with the cut side of garlic, and then brush lightly with remaining oil. Place on a baking sheet and place under broiler for about 1 minute or until golden on one side and turn for another minute. Place about 2 tablespoons of spread on each slice.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 14.3 g, Cholesterol 1.8 mg, Fat 3.3 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 210.2 mg, Sugar 0.5 g
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