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.
