Bruschetta With White-Bean Spread and Rapini

Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

1 bunch rapini, trimmed and chopped
1 tbsp (15 mL) extra-virgin olive oil
2 cloves garlic, finely chopped
pinch hot red chili flakes
½ tsp (2 mL) kosher salt (or more to taste)

White-bean spread:
2 cups (500 mL) cooked white kidney beans (19 oz/540 mL tin, rinsed and drained)
2 tbsp (25 mL) lemon juice (or more to taste)
1 clove garlic, minced
1 tsp (5 mL) hot red pepper sauce (or to taste)
2 tbsp (25 mL) extra-virgin olive oil

Bruschetta:
6 slices crusty Italian bread, about ½ in (1 cm) thick and 4 in (10 cm) across
1 clove garlic, cut in half
1 tbsp (15 mL) extra-virgin olive oil

 

Directions

  1. Blanch chopped rapini in boiling water 2 minutes. Drain well. Pat dry. Heat 1 tbsp (15 mL) olive oil in a large skillet. Add garlic, hot chili flakes and rapini. Cook about 5 minutes, until tender and any liquid in pan has evaporated. Season with salt.
  2. For the white-bean spread, in a food processor (or in a bowl with a potato masher), purée beans with lemon juice, garlic, hot pepper sauce and 2 tbsp (25 mL) olive oil. Season to taste.
  3. On the barbecue, in a grill pan or panini maker, grill bread on both sides. Rub one side of each slice with the cut side of a garlic clove, then brush with olive oil.
  4. Spread bean purée on oiled side of bread, then top with cooked rapini. Cut each piece of bread in half.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:4085

Bruschetta With White-Bean Spread and Rapini
Bruschetta With White-Bean Spread and Rapini