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Receta Bruschetta With White Beans And Cheese

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Raciónes: 6

Ingredientes

Cost per serving $0.54 view details
  • 1 c. dry cannellini, white kidney beans picked over (or possibly use Great Northern beans)
  • 2 x celery stalks halved
  • 2 x carrots halved
  • 2 x onions halved
  • 1 tsp freshly-grnd black pepper
  • 4 whl cloves
  • 1 x bay leaf
  • 4 Tbsp. extra virgin olive oil
  • 2 lrg garlic cloves chopped
  • 1 c. freshly-grated Pecorino Romano cheese (abt 3 ounce)
  • 1 c. freshly-grated Parmesan cheese (abt 3 ounce)
  • 4 Tbsp. minced fresh Italian parsley
  • 2 Tbsp. butter - (1/4 stick)
  • 1 Tbsp. minced fresh rosemary (or possibly 1 tspn dry rosemary)
  • 1 Tbsp. minced fresh sage (or possibly 1 tspn dry sage) Salt to taste Freshly-grnd black pepper to taste
  • 6 slc large crusty round loaf white bread 1/2" thk
  • 3 x garlic cloves halved

Direcciones

  1. Place beans in large saucepan. Add in sufficient water to cover beans by 2 inches. Bring to boil. Boil 2 min. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.
  2. Return beans to same saucepan. Add in celery stalks, carrots, onions, pepper, cloves and bay leaf. Add in sufficient water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer till beans are tender, stirring occasionally, about 45 min. (Beans and vegetables can be prepared 1 day ahead. Cover and chill.)
  3. Drain beans, reserving 1/3 c. cooking liquid. Throw away vegetables, cloves and bay leaf. Heat 2 Tbsp. extra virgin olive oil in heavy large skillet over medium-high heat. Add in chopped garlic and saute/fry 30 seconds. Add in 2 c. beans (reserve remaining beans for another use), both cheeses, 3 Tbsp. parsley, 2 Tbsp. butter, rosemary, sage and reserved 1/3 c. cooking liquid. Stir till cheeses and butter heat, whisking constantly and mashing come of beans to create thick chunky sauce. Remove from heat. Season with salt and pepper.
  4. Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 Tbsp. oil. Rub with cut side of garlic clove halves. Broil bread till lightly toasted. Transfer bread to plates.
  5. Spoon bean mix atop bread. Sprinkle with remaining parsley.
  6. This recipe yields 6 appetizer servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 6 servings
Calories 145  
Calories from Fat 116 80%
Total Fat 13.21g 17%
Saturated Fat 3.8g 15%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 54mg 2%
Potassium 173mg 5%
Total Carbs 7.01g 2%
Dietary Fiber 2.0g 7%
Sugars 2.52g 2%
Protein 0.94g 2%
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