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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cannellini Bean Tapenade Topped With A Grape Tomato Salad

on September 18, 2014

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Now Tapenades are traditionally made with olives and capers, but not always! Sometimes pestos contain olives. It can be confusing. I think of a Tapenade as more of some type of purèed vegetable as compared to pesto with a herb or leafy green base which may be used an uncooked sauce.

Pork Tenderloin On A Bed Of Cannellini Beans

The last meal I posted was my Pork Tenderloin Over A Bed Of Cannellini beans. I had quite a bit of the beans leftover. I didn’t want to waste them because they were so delicious so I turned them into a quick Cannellini Bean Tapenade to have the next day for lunch. The Cannellini beans were prepared with sautèed leeks, Kosher salt, and freshly cracked black pepper. All I needed was a few extra ingredients and I’d be able to have an amazing lunch.

Leftover Cannellini Beans

This recipe can be made by using canned Cannellini beans. I’ve posted a recipe for this below. Make sure to rinse and drain the canned Cannellini beans.

 

This is really easy to make and is so delicious.

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Here I have a lemon, sun-dried tomatoes, and an 8-ounce wedge of Pecorino cheese. I’m only going to use half of the cheese for this recipe. First I need to process the cheese.

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So as you can see I ground up half the wedge of Pecorino cheese, and processed the sun-dried tomatoes.

I wanted to make sure not to overfill the food processor with all these ingredients at one time. There was no reason to add any more salt because the beans were already seasoned, and the cheese also has a salty bite. I did add some black pepper to each batch, and a sprinkling of Italian parsley for some freshness.

This is what the Cannellini Bean Tapenade looks like when it’s finished.

In the second bowl is a Grape Tomato Salad. All this is are some halved sweet grape tomatoes, granulated sugar, Kosher salt,  freshly cracked black pepper, red wine vinegar, freshly chopped basil, and E.V.O.O. that have been tossed together. I’m going to spoon these delicious tomatoes on top of the Cannellini Bean Tapenade.

I spread the Cannellini Bean Tapenade on the toasted Ciabatta bread then spooned on the delicious tomato salad.

I promise you won’t be able to eat just one.

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Prep Time: 20 minutes:
Cook Time: 12-15 minutes
Total Time: 35 minutes
Yields: 8 servings
Equipment: 2 rimmed baking sheets, 10 cup food processor

Ingredients:
3 cups Cannellini beans, drained and rinsed
1 lemon, juiced
1/2 cup of sun-dried tomatoes, roughly chopped and processed
4-ounces Pecorino cheese, grated
1 1/2 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
1 clove garlic, roughly chopped
1/2 cup *E.V.O.O
2 tablespoons of chopped Italian flat-leaf parsley
1 loaf of Ciabatta bread, sliced and toasted or grilled (yields 16 slices)

Tomato Salad Topping:
2 pints of yellow and red grape tomatoes, halved
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon granulated sugar
1 teaspoon red wine vinegar
1/4 cup *E.V.O.O.
2 tablespoon freshly chopped basil

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions For Grape Tomato Salad:
In a large bowl add all the ingredients for the tomato salad. Mix to combine, set aside to let marinate.

Directions For Cannellini Bean Tapenade:
Start with a food processor fitted with the metal blade. First, cut the cheese up into cubes. Add the cheese to the food processor. Turn the processor on and let it run for about 2-3 minutes or until cheese is the consistency (refer to pictures above) you need. Second, process the sun-dried tomatoes, until finely chopped.

Add the rest of the ingredients (except the E.V.O.O. and the grated cheese) into the food processor. Pulse until combined. Next, add the grated cheese and pulse just to combine. Last, add the *E.V.O.O. through the feeding tube. Continue to pulse until the Tapenade reaches desired consistency (refer to picture above). The Tapenade will have great texture because of the sun-dried tomatoes. Transfer the Cannellini Bean Tapenade into a serving bowl.

Drizzle a little *E.V.O.O. over the top.

To serve, spread the Cannellini Bean Tapenade on the toasted Ciabatta. Spoon on the Grape Tomato Salad.

*E.V.O.O. is Extra Virgin Olive Oil

 

 

 

 

 

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