Saturday, January 16, 2016

Brushetta with white bean and Swiss chard
olive oil (2 Tbsp., 2 Tbsp., 1 Tbsp.)
1 small onion, peeled and thinly sliced
6 garlic cloves, peeled and minced
2C cooked white beans, i.e. cannellini, rinsed, if canned
1 Tbsp. thyme leaves
Salt and freshly ground pepper
Pinch red pepper flakes
1 lb. Swiss chard, leaves only, coarsely chopped and rinsed but
  not dried
Parmesan cheese, sliced into “chips”
French baguette, cut into 24 slices

Preheat oven to 400F.  Arrange baguette slices on a cookie sheet and bake 3 – 4 minutes per side.  Set aside to cool.

Heat olive oil in a sauté pan; add the onion and garlic and sauté over low heat, stirring, until soft.  Add the beans and cook, stirring, until heated through.  Scrape the mixture into a food processor and puree until smooth.  With the machine running, add 2 tablespoons olive oil.  Transfer the puree to a bowl and stir in the thyme, red pepper flakes and salt and pepper, to taste.

Wipe out the pan and set it over moderately high heat.  Add the Swiss chard and stir until wilted.  Transfer to a colander, let cool slightly and then squeeze out the excess liquid.  Heat one tablespoon of olive oil in the pan, add the chard and season with salt and pepper.  Cook over moderately high heat, stirring, until heated through.

Spread each baguette slice with about one tablespoon of the bean puree and top with some of the chard.  Top each with a Parmesan “chip”.  Serve warm or at room temperature.
MAKES:  24

No comments:

Post a Comment