White Bean And Prosciutto Crostini With Sage Food

WHITE-BEAN AND CAPER CROSTINI

Steps:

• In a bowl, combine cannellini beans, onion, capers, olive oil, and white-wine vinegar. Mix, mashing beans slightly; season with salt and pepper. Top crostini with topping.

WHITE BEANS WITH PROSCIUTTO AND SAGE

Steps:

• Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
• Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
• Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
• Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
• Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).

WHITE BEAN-PROSCIUTTO CROSTINI

Steps:

• Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.

PROSCIUTTO & SAGE CROSTINI

Steps:

• Slice bread on the diagonal (eg. ///) approximately ½" thick. Place sliced bread in an even layer on a baking sheet.
• Brown ¼ cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter.
• Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat).
• Slice the mozzarella in ¼" thick slices (the number of bread slices you have), and place on top of the prosciutto.
• At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden.
• Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy.
• Place one sage leave on top of each slice, and now you're ready to serve!

WHITE BEAN CROSTINI

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.

KALE, WHITE BEAN, AND PROSCIUTTO CROSTINI

Steps:

• Whisk together 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and pepper to taste. Add beans, and toss to coat.
• Arrange prosciutto in a single layer in a large saute pan. Cook over medium-high heat, turning occasionally, until golden and crisp, about 5 minutes. Drain on paper towels.
• Add remaining tablespoon oil, the garlic, and red-pepper flakes to pan, and cook over medium heat for 1 minute. Add wine and kale. Cover and cook, stirring once, until wilted. Stir in bean mixture and prosciutto, and season with salt and pepper. Spoon onto baguette slices, and drizzle with oil.