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Crostini with Cannellini Bean, Herbs and Shaved Parmesan

Chef-Instructor Jennifer Lange

This crostini was delicious with the warm cannelini-tomato topping. Don't be shy with the seasonings and use good quality olive oil for the best flavor.

5 c cannellini beans -- soaked overnight

4 cloves garlic

1 tsp dried thyme
1 strip kombu
15 c vegetable broth or chicken broth -- or a combination with water
1/4 c olive oil
4 cloves garlic -- chopped
12 large sage leaves -- sliced
1 1/2 c tomatoes -- chopped
salt and pepper to taste
1/4 lb parmesan cheese

1 loaf  baguette

1/2 c olive oil
3 cloves garlic
1/4 cup  Italian parsley -- chopped


Place the beans, garlic, thyme, kombu and liquid in a large pressure cooker.  Bring to pressure and cook for 9-12 minutes.  Bring down the pressure and release.  Drain the beans reserving some of the liquid (about 2 cups).  If your not using a pressure cooker, cook in a large pot on the stove for 45 minutes. 


In a large skillet, heat the olive oil.  Add the garlic and sage.  Cook for one minute.  Add tomatoes and lower the heat.  Cook for 10 minutes.  Add the beans and cook for 15 minutes.  Add some reserved broth if the pan looks dry.  Coarsely mash the bean mixture with a potato masher.  Season with salt and pepper to taste. 


Cut the baguette into slices, about 1/2 inch thick.  Toast in a 400 F oven, turning once, until golden.  Remove, then brush with olive oil and rub with a clove of garlic if desired. 


Spoon a small amount of the bean mixture onto each toast.  Drizzle with good quality olive oil.  Garnish with fresh chopped parsley or other herb and a shaving of parmesan cheese. 


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