Bruschetta with White Beans, Sun-dried Tomatoes and Basil

Name: Bruschetta with White Beans, Sun-dried Tomatoes and Basil
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 small baguette, sliced into thick pieces; 8 basil leaves; 1 bay leaf; 1 teaspoons chili flakes; 2 Tbsps chopped fresh parsley; 1 Tbsp thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread; 1 garlic clove, peeled; 4 servings Lemon juice; 177 milliliters cannelloni beans; 79 milliliters oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 57 grams ricotta salata cheese, grated large; 1 teaspoons salt; 4 servings Salt and fresh black pepper

Bruschetta with White Beans, Sun-dried Tomatoes and Basil might be just the Mediterranean recipe you are searching for. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 11g of protein, 26g of fat, and a total of 446 calories. Head to the store and pick up oil-packed sun-dried tomatoes, basil leaves, chili flakes, and a few other things to make it today. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Extra Virgin Olive Oil

Whole Garlic Cloves

Bay Leaves

Beans

Water

Salt

Equipment you will use

Sauce Pan

Pot

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.

Equipment you will use

Sauce Pan

Preheat a grill or stove-top grill pan.

Equipment you will use

Grill Pan

Stove

Grill

Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.

Ingredients you will need

Bread

Equipment you will use

Grill

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.

Ingredients you will need

Fresh Basil

Red Pepper Flakes

Olive Oil

Garlic

Basil

Bread

Toast

Cooking Oil

Equipment you will use

Frying Pan

With a slotted spoon, transfer the beans to the pan.

Ingredients you will need

Beans

Equipment you will use

Slotted Spoon

Frying 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.

Ingredients you will need

Canned Beans

When the basil leaves are wilted, remove mixture from the heat.

Ingredients you will need

Fresh Basil

Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.

Ingredients you will need

Sun Dried Tomatoes

Salt And Pepper

Lemon Juice

Seasoning

Parsley

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.

Ingredients you will need

Extra Virgin Olive Oil

Ricotta Salata Cheese

Whole Garlic Cloves

Tomato

Bread

Serve warm.

Equipment

Ingredients

Servings:

1small

baguette, sliced into thick pieces 8

basil leaves 1

bay leaf 1teaspoons

chili flakes 2Tbsps

chopped fresh parsley 1Tbsp

thinly sliced garlic, plus 1 garlic clove, peeled, for coating bread 1

garlic clove, peeled 4servings

Lemon juice 177milliliters

cannelloni beans 79milliliters

oil-packed sun-dried tomatoes, drained and sliced 1/4-inch thick 59milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 57grams

ricotta salata cheese, grated large 1teaspoons

salt 4servings

Salt and fresh black pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.

Castello di Ama Chianti Classico San Lorenzo Gran Selezione

#31 Wine Enthusiast Top 100 of 2018 Pure ruby-red. Fruity nose with cherry and strawberry notes. Some tertiary hints remind leather. Flavors of ripe red fruits, succulent, intriguing and long-lasting. Tannins are ripened and delicate. The aftertaste expresses a lively freshness with notes of dark red fruits, wet ground, and wood.