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Bruschetta With White Beans And Walnuts Recipe

  • Ingredients: 20
  • Serves: 6

Bruschetta with white beans and walnuts with walnuts and coarsely chopped, garnish: chopped fresh flat-leaf parsley.

Ingredients

  • 1/3 cup walnuts and coarsely chopped
  • Garnish: chopped fresh flat-leaf parsley

For Boysenberry Ice Cream:

For Grand Marnier Ice Cream:

  • 2 tbsps. Grand Marnier or other orange liqueur

For dipping:

  • 5 walnut halves
  • Unsweetened cocoa powder

For the macadamia nut praline

  • 2 cups sugar for garnish if desired

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Mince garlic in food processor and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
  2. Step 2 Drizzle toasts with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta.
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Bruschetta With White Beans And Walnuts Recipe

  • Ingredients: 20
  • Serves: 6

Bruschetta with white beans and walnuts with garnish: chopped fresh flat-leafed parsley leaves.

Ingredients

  • Garnish: chopped fresh flat-leafed parsley leaves

Chinese Marinade:

For the crabmeat:

  • 2 cups jumbo lump crabmeat, carefully picked
  • 2 tbsps. lemon juice
  • 2 tbsps. fresh cilantro leaves, roughly chopped
  • 1 1/2 tbsps. nuoc nam
  • 1 1/2 tbsps. minced jalapeño pepper
  • 1/2 cup fresh avocado, halved with pit removed
  • 1/4 cup fresh mango, diced

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop.
  2. Step 2 Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.

    For this step you will need

  3. Step 3 Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.

    For this step you will need

Nutrition information

Calories 384 Carbohydrates 47 g (16%)
Fat 17 g (26%) Protein 12 g (25%)
Saturated Fat 2 g (12%) Sodium 269 mg (11%)
Polyunsaturated Fat 3 g Fiber 7 g (27%)
Monounsaturated Fat 10 g Cholesterol 0
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