White Beans & Greens Crostini
Recipe from Vegetarian Times Complete Cookbook
This made a filling and delicious lunch. The flavors mingled together into a tasty combination of soft and crunchy. I made some extra for my co-worker Katie and it got her "thumbs-up." The recipe yielded 4 large lunch portions. I served with fennel slaw (recipe in another post.) I made the bean mixture in advance and each day toasted up the bread. I will definitely make this recipe again for lunch or a party appetizer.
Miss Jolie Ann
Olive Oil cooking spray
12-1/2 inch slices of bread (I used 4 large slices of Ciabatta)
1 tbsp extra virgin olive oil
1/4 tsp cayenne pepper
1/2 tsp dried rosemary, crumbled
2 pounds fresh broccoli rabe or spinach, trimmed and chopped (I used organic baby spinach)
2 1/2 cups cooked cannellini beans (I used a 14 0z can organic cannellini beans)
3 to 4 tbsp water
1/4 tsp salt
Freshly ground black pepper to taste
1/4 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup chopped oil-packed sun-dried tomatoes or pitted olives (I used sun-dried tomatoes)
Preheat the oven to 400 degrees F. Spray oil over the bread and bake until lightly browned, turning once, about 15 minutes. In a large skillet, heat 1/2 tbsp oil over medium heat. Add the cayenne, rosemary, and broccoli rabe or spinach. Cover and cook 10 minutes for broccoli rabe or 3 to 4 minutes for spinach.
Meanwhile, in a medium saucepan, combine the beans and water. Season with salt and pepper, and cook over low heat for 10 minutes. Coarsely mash the beans with a spoon and add to the greens. Mix in the parsley and sun-dried tomatoes or lives. Spoon this mixture over the bread and drizzle with the remaining 1/2 tbsp oil.