Best 4 White Bean Sun Dried Tomato And Feta Bites Recipes

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Indulge in a delightful culinary journey with our collection of white bean, sun-dried tomato, and feta cheese-infused recipes. These delectable dishes offer a harmonious blend of flavors and textures, creating a symphony of tastes that will tantalize your palate. From easy-to-make appetizers to satisfying main courses and refreshing salads, our recipes cater to a variety of occasions and preferences. Embark on a culinary adventure as you explore the vibrant flavors of the Mediterranean, the rustic charm of Italian cuisine, and the comforting warmth of classic comfort food. Each recipe is carefully crafted to deliver a unique and memorable dining experience, ensuring that your taste buds will be dancing with delight. Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the cooking process, making it a breeze to create these culinary masterpieces. So, prepare to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL



Bruschetta with White Beans, Sun-dried Tomatoes and Basil image

Chef's note: The flavor from cooked dried beans is delicious, but you can also use canned white beans here if you want to make this recipe and you don't have time to cook the beans from scratch. Substitute 1 (15-ounce) can of white cannelloni beans, drained, with a bit of the bean liquid reserved.

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

3/4 cup cannelloni beans
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
1 bay leaf
1/2 teaspoon salt
1 small baguette, sliced into thick pieces
1 tablespoon thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili flakes
8 to 10 basil leaves
1/3 cup oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick
2 tablespoons chopped fresh parsley
Lemon juice
Salt and fresh black pepper
2 ounces ricotta salata cheese, grated large

Steps:

  • Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
  • For the bruschetta topping:
  • Preheat a grill or stove-top grill pan.
  • Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
  • While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
  • With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
  • When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
  • Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES



Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PENNE WITH TOMATOES & WHITE BEANS



Penne with Tomatoes & White Beans image

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.

WHITE BEAN PURéE WITH SUN-DRIED TOMATOES



White Bean Purée with Sun-Dried Tomatoes image

Categories     Condiment/Spread     Bean     Tomato     Appetizer     Rosemary     Spring     Bon Appétit

Yield Makes 4 cups

Number Of Ingredients 16

1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water
2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

Steps:

  • Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.
  • Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.
  • Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)
  • Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Tips:

  • For the best flavor, use fresh sun-dried tomatoes. If using dried tomatoes, be sure to rehydrate them in hot water before using.
  • If you don't have feta cheese, you can substitute another type of soft cheese, such as goat cheese or mozzarella.
  • To make the bites ahead of time, simply assemble them and store them in the refrigerator for up to 2 hours before baking.
  • Serve the bites warm or at room temperature. They are also great for packing in lunches or picnics.

Conclusion:

These White Bean, Sun-Dried Tomato, and Feta Bites are a delicious and easy appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time. The combination of flavors in these bites is irresistible, and they are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy snack or appetizer, give these White Bean, Sun-Dried Tomato, and Feta Bites a try. You won't be disappointed!

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