Guest guest Posted July 16, 2001 Report Share Posted July 16, 2001 * Exported from MasterCook * Crostini With Pureed White Beans and Sauteed Wild Greens Recipe By :Mediterranean Vegan Kitchen by Donna Klein Serving Size : 6 Preparation Time :0:00 Categories : 2001/07/16 Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked cannellini beans -- drained and rinsed or other white beans 3 tablespoons light vegetable broth 2 tablespoons extra-virgin olive oil -- divided 1/2 teaspoon dried rubbed sage salt and black pepper -- to taste 1/2 cup finely chopped onion 2 cloves garlic -- finely chopped 8 ounces bitter greens -- see directions (dandelion, curly endive, escarole, rapini) OPTIONAL ADDITIONS: thinly sliced red onion thinly sliced radishes chopped fresh tomatoes chopped black olives TO SERVE: toasted baguette rounds or toasted slices of italian bread, halved crosswise Remove stems from greens; wash and drain; coarsely chop. Place the beans, broth, 1 tablespoon of the oil, sage, salt, and pepper in a food processor fitted with the metal blade. Process with on/off motions until a chunky puree is formed. Transfer to a medium saucepan and cook over low heat, stirring occasionally, until heated through. Keep warm until needed, adding more broth if the mixture appears to be drying out. In a large nonstick skillet, heat the remaining oil over medium heat. Add the onion and garlic and cook, stirring often, until softened but not browned, about 3 minutes. Add the greens and increase the heat to medium-high. Cook, tossing and stirring constantly, until wilted, 2 to 3 minutes. Remove from the heat and season lightly with salt and pepper. Keep warm until needed. To serve, spoon the warm bean puree into the middle of a warmed serving platter, and top with the sauteed greens. Surround with the optional garnishes, if using. Serve at once, accompanied by the toasted bread. TIP - To toast the baguette rounds, preheat the oven to 400F (205C). Arrange the bread in a single layer on an ungreased light-colored baking sheet and bake on the middle rack of the oven for 5 minutes, or until lightly toasted. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 5g Fat (30.0% calories from fat); 7g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. NOTES : La Capriata: Dating back to Greek rule, this is a highly popular dish throughout the Apulia region of Italy. Although it is traditionally made with bitter-tasting greens such as dandelion or escarole, sweeter greens such as spinach or Swiss chard can easily be substituted. Surrounded with the optional garnishes, this makes a visually appetizing antipasto platter. Nutr. Assoc. : 26386 0 5846 0 0 0 0 0 4163 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crostini With Radicchio, Balsamic Vinegar and Olive Oil Recipe By :Mediterranean Vegan Kitchen by Donna Klein Serving Size : 6 Preparation Time :0:00 Categories : 2001/07/16 Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 4-oz each heads of radicchio 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon coarse salt -- or to taste freshly ground black pepper -- to taste 16 each baguette slices (1/4-inch-thick) or 8 italian bread slices (1/4-inch-thick) or boule, halved crosswise, lightly toasted PREP: Separate radicchio leaves, rinse and drain well. Place the radicchio in a food processor fitted with the metal blade; process until finely chopped. Add the oil, vinegar, salt, and pepper; pulse until just combined. Spoon evenly over the toasted bread, using 2 to 3 teaspoons per piece, and serve at room temperature. Advance Preparation The topping can be covered and refrigerated for up to one day Bring to room temperature before serving. TIP - To toast the baguette rounds, preheat the oven to 400F (205C). Arrange the bread in a single layer on an ungreased light-colored baking sheet and bake on the middle rack of the oven for 5 minutes, or until lightly toasted. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 7g Fat (25.8% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 570mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. NOTES : Probably because the differences are negligible, crostini are often confused with bruschetta, and vice versa. I've found that the toppings are used interchangeably. Usually crostini are made with toasted pieces of thinly sliced French baguette or thinly sliced Italian bread or boule, cut in half, whereas bruschetta is typically made with larger slices of toasted Italian bread that have been rubbed with a cut clove of garlic. Whichever bread you choose, so long as It's lightly toasted or grilled on at least its top side to prevent sogginess, your crostini, or bruschetta if you'd rather, will be delicious spread with this colorful and healthy topping. MAKES 4 TO 6 SERVINGS Nutr. Assoc. : 26577 0 0 0 0 920054 0 0 * Exported from MasterCook * Crostini With Tomatoes, Capers and Thyme Recipe By :Mediterranean Vegan Kitchen by Donna Klein Serving Size : 6 Preparation Time :0:00 Categories : 2001/07/16 Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1-oz slice fresh whole-wheat bread -- crust removed 1 tablespoon red wine vinegar 2 6-oz each ripe tomatoes -- seeded and quartered 2 tablespoons chopped fresh parsley 1 tablespoon fresh thyme leaves 1 tablespoon drained capers 1 tablespoon extra-virgin olive oil 1 large clove garlic -- finely chopped 1/4 teaspoon coarse salt -- or, to taste freshly ground black pepper 12 each baguette slices (1/4-inch-thick) -- (12-16) or 6 slices italian bread (1/4-inch-thick), (6-8) or boule, halved crosswise, lightly toasted Place the whole-wheat bread on a small plate and sprinkle with the vinegar. With your fingers, press down until all the vinegar has been absorbed. In a food processor fitted with the metal blade, combine the soaked bread, tomatoes, parsley, thyme, capers, oil, garlic, salt, and pepper, to taste. Pulse until well combined but still a bit chunky. Spoon 2 to 3 teaspoons evenly over each piece of bread and serve at room temperature. Advance Preparation The topping can be covered and refrigerated for up to one day. Bring to room temperature before serving. TIP - To toast the baguette rounds, preheat the oven to 400F (205C). Arrange the bread in a single layer on an ungreased light-colored baking sheet and bake on the middle rack of the oven for 5 minutes, or until lightly toasted. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 4g Fat (20.4% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 426mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : The topping for this piquant crostini rossi from Tuscany is equally excellent over broiled or toasted polenta. Not surprisingly, It's also great with tortilla chips. MAKES 4 TO 6 SERVINGS Nutr. Assoc. : 1644 0 0 0 0 0 0 0 0 0 920054 0 0 Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb NEW VegRecipe links http://home.earthlink.net/~kitpath/links/LibDiet.htm Quote Link to comment Share on other sites More sharing options...
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