White Bean Chicken Sage Crostini Food

TUSCAN CHICKEN WITH BEANS

Steps:

• Place all of the ingredients in a large plastic bag.
• Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
• Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
• Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
• Add the onion and garlic and sauté for 2 to 3 minutes.
• Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

WHITE BEAN CROSTINI WITH FRIZZLED SAGE

Steps:

• Toast your bread first as stated above and set aside.
• Depending on how many crostini your're making, first fry up a bunch of fresh sage in your everyday olive oil, enough to cover the bottom of the pan.
• You want the sage to be frizzled and not dark golden brown, set aside on paper towels.
• In same pan add the garlic and onion and saute until soft.
• Add in the drained beans, season with red pepper, salt and pepper.
• Cook beans on medium low, turning constantly until all the flavors meld together.
• Gently smash half on the beans right in the pan and leave the rest whole.
• Toss in some whole sage leaves for garnish right in the pan.
• Drizzle with good quality olive oil and taste for seasoning, it should be heavily seasoned.
• Spread warm beans onto toasted bread, garnish with one sage leaf, and give it a good drizzle with the quality olive oil.
• Enjoy!

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE

Steps:

• In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
• Preheat a grill pan over medium heat.
• Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
• Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE BEANS AND ROSEMARY CROSTINI

Steps:

• Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
• Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
• Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

WHITE BEAN, CHICKEN & SAGE CROSTINI

Steps:

• Heat olive oil over medium-high heat in a non-stick pan. Add green onion, garlic and minced sage and cook for about 2 minutes.
• Add cooked beans to bowl of food processor. Add sautéed green onions with herbs, water, salt, pepper, balsamic vinegar and ¼ cup (60 mL) of the shredded Romano cheese. Process until bean mixture is very smooth. If desired, thin bean mixture by adding a bit more water, a teaspoon at a time to get the desired texture.
• Place sliced whole grain baguette on a baking sheet and broil for about 1 minute or until golden on one side and turn for another minute.
• Spread about 2 Tbsp (30 mL) of bean mixture on each slice, followed by a slice of roast chicken and more of the freshly grated Romano cheese. Broil until hot. Keep an eye on it, being careful not to burn.
• To serve place the chicken and bean crostini on a serving platter and garnish each with a fresh sage leaf.

SMASHED CANNELLINI BEAN CROSTINI

Steps:

• Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
• Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
• Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.

WHITE BEAN, SAGE, AND GARLIC CROSTINI

Steps:

• In a medium saucepan, heat the 1/4 cup oil and garlic. Cover and cook over low heat for 5 minutes, or until the garlic is softened. Add the beans, sage, salt, and red pepper. Cover and cook for 12 minutes, or until the beans are softened. Uncover and cook for about 8 minutes, mashing the mixture occasionally with the back of a large spoon. The mixture should be a coarse puree. Transfer to a bowl. Serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. If mixture is too thick after refrigeration, stir in 1 to 2 tablespoons of warm water.
• Cut off the end crusts of the bread and reserve for bread crumbs. Cut the loaf into 1/2-inch-thick slices. Cut the larger slices in half to make pieces that are approximately 2 inches square. Place on a large baking sheet. Broil 6 inches from the heat source for about 2 minutes, just to dry. Remove from the broiler. Turn pieces over. Spray lightly with olive oil from a mister or coat lightly with a pastry brush dipped in oil. Return to the broiler and cook for about 1 minute, or until the oil is sizzling. Remove.
• Spread with the bean mixture. Sprinkle with the parsley.