Best 6 Bruschetta With Smashed Beans Sage And Kale Recipes

WHITE BEAN BRUSCHETTA

Steps:

• In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

BEST BRUSCHETTA EVER

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

GREEK BRUSCHETTA

Steps:

• Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.
• Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.
• Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.

SKILLET BRUSCHETTA WITH BEANS AND GREENS

Steps:

• Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
• Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
• Serve beans and greens mixture over toast, drizzled with oil.

BRUSCHETTA WITH WHITE BEANS AND CHEESE

Steps:

• Place beans in large saucepan. Add enough water to cover beans by 2 inches. Bring to boil. Boil 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain beans.
• Return beans to same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead. Cover and refrigerate.)
• Drain beans, reserving 1/3 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and sauté 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 3 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing come of beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.
• Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.
• Spoon bean mixture atop bread. Sprinkle with remaining parsley.