Bruschetta With Spicy Ceci Bean Purée Recipes

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. Add the peas, asparagus tips, haricots verts, and green onions 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 cooking, and drain again. Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste. Set it aside until ready to use.
• 3. Preheat oven to 350 degrees F.
• 4. Make the bruschetta by cutting thin slices of the baguette. Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes. Remove from oven and rub with peeled garlic cloves while still warm.
• 5. To serve, spoon the garden puree onto the toasted bread. Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired.

Steps:

• 1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
• 2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
• 3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.

Steps:

• Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
• Preheat the oven to 425 degrees F.
• Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.

Steps:

• For the topping, combine all of the topping ingredients in a small bowl, with salt and pepper to taste.
• Mix very well and refrigerate for at least 2 hours for the tastes to blend together.
• For the bruschetta, toast or broil the bread slices so that both sides are golden brown.
• Cut the garlic in half and rub generously over one side of each slice.
• Brush the olive oil over each side as well.
• To serve, top the bruschetta with the bean and herb mixture while the bread is still hot, if possible.

Steps:

• Place the oil in a small skillet and heat over medium high heat. Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
• In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.
• Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.

Steps:

• Cut french bread into thin slices (
• Cut tomatoes into thin slices and set aside.
• Keeping separated finely chop shallot, green onion, celery, cilantro, parsley, basil and oregano.
• In a pan, using 2 oz olive oil sauté until soft (3-5 min): shallot, 3 tbls green onion, celery, parsley, basil,1 1/2 tbls cilantro, 1 tbls pressed garlic.
• In a bowl mix together all cheeses (may have to microwave cheese 30 sec), cooled down sautéed ingredients from pan, garlic powder white pepper and cayenne pepper, best if refrigerated a few hours before spreading.
• Put butter remaining olive oil and remaining garlic in a cup and melt down in a microwave.
• Spread sliced bread on large cookie sheet.
• Stir butter and generously brush it on one side of each piece of bread.
• Put bread in broiler until lightly toasted.
• Spread cheese mixture on cooled down bread.
• Place sliced olives (2-3) on each piece.
• Top with 2 or 3 slices of tomato.
• Mix remaining cilantro and green onion and sprinkle over each slice.
• You may have to chop some more cilantro and green onion for this.
• Remember cilantro has a very powerful taste so use sparingly.
• You can serve cold or put in oven at 350 for 5-8 minutes not allowing cheese to run.

Steps:

• Cut one tomato into 1/4-inch pieces, and place in a medium bowl. Add the white beans, 2 tablespoons olive oil, the balsamic vinegar, red-pepper flakes, thyme, salt, and pepper, and stir to combine. Set mixture aside.
• Heat oven to 350 degrees. Brush bread slices with remaining olive oil. Place on a baking sheet, and bake until golden brown, about 10 to 15 minutes. Just before serving, cut remaining tomato in half, and rub each toasted bread slice with the tomato. Divide bean mixture among toasted bread slices.